For the month of June, we’re focusing on the amazing apples we have in the Pacific Northwest. We wanted to find a recipe as unique and flavorful as the apples themselves, and I think we found it! This month, we made a Curry Salad filled with fresh apple, pineapple, and raisin. The sweet and juicy apples complimented the savory curry chicken perfectly and made for a true summer salad treat.
The recipe calls for canned chicken and pineapple, but I opted for fresh sautéed chicken in a little olive oil and a fresh pineapple. With apples this fresh, I didn’t want to risk it. You can use several different apple varieties, depending on your preferred taste and texture. Tart apples like the Granny Smith or Pippin work great in salads and prevent savory dishes from being too sweet. I also like juicier apples like Jonagolds, Honeycrisps, and Pink Ladies, all of which hold their shape and provide a nice, crisp bite. Red Delicious and Golden Delicious apples are great eaten as a snack, but they are a little too soft and sweet for a salad like this.
Preparing the salad is super simple. After cooking the chicken, just mix in the celery, fresh fruit, and sesame seeds, and cover with the mayonnaise, curry powder and salt mixture. Setting the salad in the fridge for a few minutes lets the flavors blend, and makes a cool side dish on a hot summer day.
We hope you enjoy trying the recipe for yourself, and look forward to highlighting more fruit recipes in the coming months.
1 (12.5 ounces) can chunk Chicken breasts
1/2 cup celery, diced
1 medium fuji apple, chopped
1 cup pineapple chunks, drained
2 tablespoons plump raisins
2 teaspoons toasted sesame seeds
5 tablespoons mayonnaise
1/2 teaspoon curry powder
1/4 teaspoon salt
Combine Chicken, celery, Apple, pineapple, Raisins and 1 1/2 teaspoons of the sesame seeds in a large bowl. Mix Mayonnaise, curry powder and salt. Pour Mayonnaise over Chicken mixture and toss to coat. Sprinkle with remaining sesame seeds. Serve by itself or over a bed of greens.
Serving Size: 2 – 3
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