Vegan Curry Chicken Salad with Apples
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Learn more →Ingredients
4 servings
- 1 ½ lb boneless, skinless chicken breasts
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - ½ tsp salt, plus more for the poaching water
For the dressing
- ½ cup mayonnaise
- 2 tbsp plain whole-milk yogurt
- 1 ½ tsp curry powder
- 1 tsp fresh lemon juice
- 1 tsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - ¼ tsp black pepper
For the salad
- 1 medium honeycrisp or fuji apple, cored and diced into ½-inch pieces
- 2 stalks celery, thinly sliced
- 3 scallions, thinly sliced (green parts only)
- ¼ cup golden raisins
- ¼ cup roasted salted cashews, roughly chopped (optional)
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Place the chicken breasts in a medium saucepan and cover with cold water by about 1 inch. Add a generous pinch of salt. Bring to a gentle boil over medium-high heat, then reduce the heat to low, cover, and simmer for 12–15 minutes, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
- 2
Transfer the chicken to a cutting board and let it rest for 5 minutes, then shred or chop into bite-sized pieces. Spread on the cutting board and let cool to room temperature, about 20 minutes.
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