by Brita
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3 boneless /skinless chicken breasts Ask a question about this ingredient
1 cup chicken stock (or broth) Ask a question about this ingredient
3 tablespoons mayonnaise Ask a question about this ingredient
1/4 cup plain yogurt Ask a question about this ingredient
zest and juice of 1/2 lemon Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
2 tablespoons candied ginger, chopped finely Ask a question about this ingredient
1/2 cup sugar snap peas, roughly chopped Ask a question about this ingredient
1 stalk celery, diced Ask a question about this ingredient
2 scallions diced finely (pale green parts only) Ask a question about this ingredient
1/4 cup cashews, roughly chopped Ask a question about this ingredient
2 teaspoons madras curry powder Ask a question about this ingredient
Cut chicken into bite size pieces. In a medium stock pot bring chicken stock and 3 cups water to a boil. Add chicken and poach until cooked through. (about 10 minutes) Remove chicken and set aside to cool. Discard poaching liquid or reserve for another use.
Ask a question about this stepMeanwhile in a large bowl combine mayo, yogurt, lemon juice and zest, salt and pepper, ginger and curry powder and mix thoroughly.
Ask a question about this stepAfter chicken has cooled chop or shred by hand into small pieces. Add to the yogurt mixture along with remaining ingredients. Toss to combine.
Ask a question about this stepServe cold on a bed of greens. (I like watercress or spinach) Or make into sandwiches and enjoy!
Ask a question about this step
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
