Chicken salad is one of my husband’s favorite comfort foods, especially on top of lettuce. It always sounds funny to say “chicken salad salad”, haha. However, this version is low in carbs, full of fresh flavors, and very easy to make. It’s kind of a cross between a curried chicken salad and a waldorf chicken salad. Looking at the ingredients you might be a little skeptical, but it really ends up working out well. Here is how we do our recipe, for about five servings in all:
1 lb. chicken tenderloins (cause they are cheaper)
2 tbs. EVOO
curry powder, 1/4 dry white wine (maybe less wine)
3 stalks celery
1 large medium onion
1/3 bag of grapes (red or green)
1/4 cup walnuts, crushed
1/4 cup mayo
2 tbs curry, salt & pepper
lettuce (for the salad part)
1. Heat up a skillet with EVOO, saute the tenderloins on med-high. sprinkle curry powder and toss frequently. I used a very small skillet for this – an 8″, that was just barely big enough to fit all the chicken in. This worked well, so that I didn’t need as much oil and Ididn’t need as much wine as if I had used a bigger pot. Once most of the EVOO is cooked into the chicken, deglaze with wine, turn down to a simmer and cover for 5-10 minutes, until chicken is cooked all the way through.
2. Take the chicken out of the pan, and using a fork and knife, pull the chicken apart. It should be very tender, but you don’t want it to looked too “diced.” try to keep it as pulled/shredded looking as possible. I find that this is easiest by using the knife to hold the chicken, and the fork to do the pulling.
3. chop celery into 1/4″ pieces. I do this by cutting vertically down the celery first and then chopping.
4. chop onion into as small sized pieces as possible.
5. wash grapes, cut in half. Mix chicken, celery, onion, grapes together in a bowl.
6. In a separate bowl, mix mayo, curry, salt & pepper. Add a tablespoon or so of the now curried wine that was used from the deglazing to make the mayo a little bit runnier. This adds flavor and will make it easier to mix.
7. Mix the mayo with all the chicken etc. in the bowl.
8. Plate out lettuce, add about 3/4 cup of chicken salad, and garnish with crushed walnuts.