Curried chicken salad

Delight in the fusion of aromatic curry spices with tender chicken in this vibrant salad bursting with exotic flavors and textures.

Ingredients:

• 4 cups diced poached chicken breast, recipe follows
• 1/2 cup minced red onion, soaked in cold water for 10 minutes, drained
• 1 tablespoon minced fresh coriander (cilantro)
• 1 heaping tablespoon golden raisins
• 1 tablespoon vegetable oil, like soy, peanut, or corn
• 1 tablespoon Madras-style curry powder
• 1 cup mayonnaise
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon Major Grey's mango chutney, chopped
• 1/4 cup chopped cashew nuts or slivered almonds, toasted (optional)
• 10 sprigs parsley
• 2 sprigs fresh thyme
• 1 small onion, halved
• 1 small carrot, halved
• 1 stalk celery, halved
• 1360g split chicken breasts, on the bone and fat trimmed
• 5 to 6 cups chicken broth, homemade or low-sodium canned

Instructions:

1. Combine the chicken, onion, coriander, and raisins in a medium bowl. 
2. Heat oil in a small saute pan over medium heat, then add curry powder. Stir for about 30 seconds until fragrant. Take the pan off the heat and let the oil cool. 
3. Mix curry oil, mayonnaise, lime juice, and chutney in a small bowl. Gently mix the chicken with the flavored mayonnaise. Add nuts if preferred. Serve on lettuce or in a pita sandwich.
4. Place parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Pour broth over the ingredients, bring to a gentle boil. Reduce the heat to low, cover, and let the chicken poach for 20 minutes or until cooked. Remove the saucepan from heat, uncover, and let the chicken cool in the broth for 30 minutes. 
5. Move the chicken to a cutting board, keeping the liquid. Remove bones and skin, then cut the meat into 1-inch cubes. Discard the bones and skin. 
6. Filter the broth and store it in the refrigerator for up to 3 days or freeze for later use. Remove any fat from the top of the broth before using. 
7. Yield: 4 cups of cubed chicken or 4 to 6 servings

Summary:

• Calories: 4320 kcal
• Fat: 250 g
• Protein: 361 g
• Carbs: 145 g
• Potassium: 7245 mg
• Magnesium: 675 mg