This beautiful Saturday inspired us to create a special lunch dish…
Curry Chicken Salad Naan Tartine
- 2.5 lbs boneless skinless chicken breast
- 3/4 cups helmans mayonnaise
- 20 oz can pineapple chunks packed in juice
- reserve 1/3 can pineapple juice
- 6 oz toasted almond slivers
- 1 1/2 tsp curry powder
- 1 1/2 cups halved red grapes
- Micro Greens
- Naan Bread
- Salt to taste
Remove chicken breast from package; trim any remaining fat and add to a large stock pot. Cover the chicken with water, add bullion, and bring to a boil. Reduce the heat to very low and cover. Poach the chicken for 10-15 minutes or until firm to the touch. You may have to adjust the time depending on the thickness of your chicken. Remove the pot from the heat, uncover, cool the chicken in the liquid for 10-15 minutes. Cube chicken into bite size pieces and add to a large mixing bowl. Fold in mayo, curry powder, and toasted almonds. Taste and season with salt. Drain pineapple reserving the juice; add pineapple and 1/3 cups of the juice. Add grapes and gently stir. Taste for seasoning. Add additional mayonnaise or pineapple juice if it is in need of moisture. Preheat grill or cast iron pan to medium. Brush naan bread with olive oil on each side and grill for approximately 2 minutes on each side. Plate naan bread and top with chicken salad. Garnish with micro greens and a sprinkling of curry powder. Enjoy!
