Cooking With Rebec Vineyards: Curried & Fruited Chicken Salad

Pairs With: Rebec Vineyards Sweet Briar Rose

Fresh mint melds perfectly with this easy summery chicken salad. This version features green grapes and almonds, but it is easily adaptable for other fruits and nuts. Alternatively, apples and toasted walnuts would make another nice addition. Enjoy with a glass of our blush, Sweet Briar Rose, a semi-day wine, perfect for a picnic or afternoon luncheon. 

Serves 6-8

Prep Time: 40 minutes

Ingredients

5 boneless chicken breasts

2 cups chicken broth or water

1-2 cups dry white wine

½ onion, roughly chopped

1 inch piece of ginger

½ teaspoon salt

½ teaspoon pepper

¾ cup plain yogurt

½ cup mayonnaise

2 teaspoons curry powder of your choice

Juice of ½ lemon

Salt and pepper to taste

1-2 celery ribs, diced

1-½ cups green grapes, halved

½ cup sliced almonds

½ cup fresh mint chopped

Step 1:  Poach the chicken. Combine the broth/water, wine, onion, ginger, salt and pepper in a wide pan with a top. Add chicken to a boil, then simmer for about 20 minutes.  Remove and cool when done. This can be done a day ahead and refrigerated.

Step 2: Make the dressing. Combine yogurt, mayonnaise, curry powder, lemon juice, salt and pepper in a bowl, Stir to blend completely.  Adjust seasonings as desired. This can be done a day ahead and refrigerated.*

Step 3: Assemble the salad. Chop the cooled chicken and place in a large bowl for mixing. Add celery, grapes and almonds.  Toss gently to mix. Pour in dressing and mix until the chicken is well coated.  Sprinkle in mint (feel free to add more) and mix in well.  Serve now or refrigerate.

Watch A Video Here: Curried Chicken Salad

*This recipe is from Rebecca’s kitchen. She is the daughter of Rebec’s founder, Richard Hanson. She’s “The Cook” of the family and loves using the bounty from her extensive organic gardens at her home at Rebec Vineyards. You can watch her on YouTube https://www.youtube.com/@MountainViewGardens