Oct 3, 2012 7:46 PM

Let's Make a Meal: Curried Chicken Salad

TUCSON - Today on "Let's Make a Meal," our food contributor Jennifer English stopped by to make Curried Chicken Salad. Here's what she had to say:

"It has been unseasonably warm and the idea of classic fall foods is too much. We need cool comfort in the form of smart choices to cool us off while we wait for Mother Nature to catch up to our internal calendars need for cool. This time we will borrow from the spice cultures that understand the cooling and anti-inflammatory properties of spices. This is also a great recipe to use for leftover chicken. The original recipe call for boneless skinless chicken but I make mine with bone-in and skin-on. It is much less expensive and is more flavorful. This is also a wonderful recipe for roasted chicken from the grocery store. The key is to omit and discard the skin from the chicken and to carefully pick the meat from the bones, for bone-free chicken salad."

1 roasting chicken or 2 to 2 1/2 # chicken breasts chicken
1 cup red and green apple,
unpeeled and diced
2 stalks celery, diced
1/2 small jicama, peeled and
diced (optional)
1/2 cup mango or papaya juice
1 tsp. curry powder
1/4 tsp. turmeric
1 Tbsp. olive oil
Salt and pepper to taste

If roasting your own chicken (either parts or whole) cook until internal temperature is 160 using a meat thermometer. Depending on size about 45 minutes to 1 hour in 375 degree oven. Roast with celery and onion in the pan for more aromatic results. Allow cooked chicken to cool. Remove skin and de-bone meat. Cube the chicken . Place cooked, cubed chicken in a large salad bowl and cool. Combine with remaining ingredients. Adjust seasoning to taste and refrigerate for an hour before serving.


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