Recipe: Curry Chicken Salad with Bananas
This post was written by Jessie Erwin, dietetic intern at the University of Connecticut. You can follow her Tweets at @JessieHealth.
Back when my husband and I were studying at Amherst College in Amherst, MA, we used to eat at a restaurant called Judie’s. Although I loved to try new dishes every time I went to Judie’s, I had a favorite: Curried Chicken Sandwich with some (ahem) unusual ingredients. Kitchen experimenter that I am, I knew I wanted to try my own version of this meal. I’ve been making this curry chicken for years, and now I’m excited to share it with you!
Curry Chicken Salad with BananasAdapted from a Judie’s originalServes 4
1 pound chicken breast
1 tbsp mayo
1 tbsp yogurt
1/2 tsp curry powder
1 tsp honey
1 tsp lemon juice (fresh-squeezed if you can swing it – makes a HUGE difference)
1/2 cup red seedless grapes, halved
2 Tbsp peanuts
1 banana, sliced
Poach chicken breasts in water or broth until cooked through. Set aside to cool.
Shred chicken into a large bowl.
Add grapes, peanuts, and bananas.
Mix mayo, yogurt, curry, honey, and lemon juice in a small bowl.
Add to chicken mixture and toss.
Serve with salad or veggies and your favorite crusty bread.