So with this super hot weather we’ve been having here in Seattle lately, Ludmilla told me she wanted me to make a chicken salad. Honestly, I wasn’t very excited about it. I’ve made lots of chicken salads over the years and they are all so boring. One of the things I dislike about this “American” salad, is that when you use chicken breasts, (which most people prefer),they can be so dry!!!!! Well, I found a technique for cooking them that is quick and foolproof! I couldn’t believe it worked, but I’m sold!!! I also used a quick brine that made it even more moist! So, with a little more excitement about this salad, I went about making this something different and interesting that I would want to eat as well as everyone else. With a combination of curry, fruit and nuts and coconut, and a dressing that’s healthy as well as delicious, it’s a fresh, easy and light “American” summer salad with a Brazilian flair! Have watched this cutest video ever?? I could watched it all day!!
2 ea. boneless, skinless chicken breasts
1 c. diced celerey
1/4 c. minced green onion
1/4 c. raisins
1 c. cubed pineapple
1/4 c, plus or minus, toasted almond slices
1/4 c. plus or minus, toasted, shredded coconut
kosher salt and pepper
Melon (of your choosing), seeded and sliced.
For the chicken
For the brine
4 T. kosher salt
4 C. water.
Bring to a boil to dissolve. Cool and put over chicken breasts in a ziplock bag for 15-30 minutes.
Pat dry before cooking.
Flatten chicken breasts to even thickness with a mallet. On a stovetop, preheat a pan to medium heat. Drizzle olive oil onto the pan. When hot, add chicken breasts, season with salt and pepper and cook for 1 minute on one side. Turn over, cook another minute and then cover pan, reduce heat to low and cook for 10 minutes, not peeking ever!!.
After 10 minutes, turn off heat and let sit for another 10 minutes. After that, temp the chicken. If it’s at 165F., take off the heat and set aside. If not, continue to cook, covered, for another 5 minutes and temp again. When ready, set aside to cool.
When cooled, dice chicken into 1 in. pieces and add to diced celery, green onion, raisins, pineapple, almonds and coconut. Add lime juice and seasonings to taste. Mix with curried dressing and place on top of melon slices.
1 c. nonfat, plain, Greek yogurt
4 T. low fat sour cream
1/4 minced cilantro
1 T. honey
3 T. curry powder
lime juice to taste
kosher salt and pepper
Beijos e Tchau!
Ludmilla and Marilyn Chudda