Salad Recipes: Curried Chicken Salad by Recipe Cottage

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	Curried Chicken Salad

		A different curried chicken salad: Quarter, skin and bone one whole chicken breast (or two half breasts) and steep for 30 minutes. (I use pureed strained fresh tomatoes and water with rosemary sprigs and a couple smashed cloves of garlic; all water with thin lemon slices and any fresh herb would work as well.) Remove chicken, chill and cut into chunks. Reserve a few tablespoons of poaching liquid. In very small pan, melt one teaspoon of butter or heat one teaspoon of oil. Add one generous tablespoon of curry powder and two tablespoons of the poaching liquid. Bring to a simmer and simmer for two minutes. Remove from heat. Add 3/4 cup plain yogurt and 1/4 cup mayonnaise. Add chunked chicken, dried cranberries, diced jicama, sliced scallions and sliced almonds. Salt to taste. Notes: The proportions of dried cranberries, scallions, jicama and almonds depend on how much you like them. I belong to a family that believes that there are never too many dried cranberries. If you don't have dried cranberries in the house, you can use dried cherries, raisins or currants, but it won't be quite as good. If you don't have jicama, or don't feel like cutting one up just to put about a quarter of it in chicken salad, water chestnuts or radishes work okay. Jicama is better, though. Finally, both yogurt and mayonnaise can be full fat, lite or nonfat. They taste different, but they all seem to work equally well.