Curried chicken salad

May 9, 2007

Serves 4

Curry paste is available in specialty markets. One popular brand is Patak's.

1	quart chicken stock
1 1/2	pounds skinless, boneless chicken breasts
1/2	cup mayonnaise
1/4	cup curry paste, or to taste
	Salt and pepper, or to taste
1/2	cup seedless red grapes, halved
1/4	cup finely chopped cilantro
1/4	red onion, finely chopped
1/4	cup pecans, toasted and chopped

1. In a flameproof casserole, bring the stock to a boil. Add the chicken, return to a boil, then lower the heat. Cover the pan and poach the chicken for 10 to 12 minutes or until a meat thermometer inserted

Notes:

into the thickest part of the chicken registers 165 degrees. Remove the chicken from the pan; set aside to cool.

2. Chop the chicken into 1/2-inch cubes.

3. In a bowl, whisk the mayonnaise, curry paste, salt, and pepper. If the mixture seems too thick, add water, 1/2 teaspoon at a time.

4. Add the chicken, grapes, cilantro, onion, and pecans. Taste for seasoning and add more salt, if you like. Cover with plastic wrap and chill to let the flavors mellow. Taste again, and add more curry paste, if you like. Adapted from Nashoba Brook Bakery