Recipe: Curry Chicken Salad

I love a good "ladies lunch!" A delicate cold salad, nice white wine and a chance to be fancy for a few hours. For the impromptu party last Sunday, I served a curry chicken salad on beds of mache and edible yellow yu choy flowers. The chicken salad was tossed together at the last minute, but was very tasty.

Curry Chicken Salad

Serves six

1 package of Trader Joe's curry chicken tenders (or about 2 well-seasoned chicken breasts)

1 parsnip

1/2 cup of pepitas

1/4 cup of fresh cilantro

2 tablespoons of mayonnaise

1 tablespoon of mango chutney

2 teaspoons of curry powder

1 teaspoon of soy sauce

1 teaspoon of Sriracha (to taste)

Salt and pepper to taste

Cook the chicken pieces in a hot skillet until just done and remove from the heat. Peel the parsnip and cut it into 1/4 inch pieces. Once the chicken is cooled, dice it into small pieces. In a small cup, mix the mayonnaise, chutney, curry powder, soy sauce and sriracha into a dressing. Mix the chicken, parsnip and dressing together in a bowl with the pepitas. Ideally, let the salad cool in the fridge overnight before the final seasoning. Top with cilantro before serving.