Curried Chicken Salad

I finally used my "Food Network Favorites" cookbook! Well, I always get around to using my cookbooks, sometimes it just takes longer than I would like....

I had an extra chicken breast recently that needed to be cooked so I did, figuring I'd use it for chicken salad sandwiches for lunch. Then I remembered one of the recipes I wanted to try in my aforementioned cookbook for Curried Chicken Salad.

This is a Dave Lieberman recipe, who I don't really watch on Food Network, so it's almost ironic that his was the first recipe I made out of the book - either way - it was yummy and a nice change fro mthe usual!

The original recipe calls for the salad to be served in lettuce cups and with 4 whole chicken thighs. As I mentioned, I used a large chicken breast instead, and I adjusted my measurements as I saw fit. I'm leaving the recipe as it's published since I think the lettuce cup idea is a great one (even though mine is obviously on bread!) and a way I will look forward to serving this in the future!

Curried Chicken Salad in Lettuce Cups
(from Food Network Favorites)

4 whole chicken thighs
1 lemon, quartered
1/2 bunch cilantro leaves, chopped
1/2 bunch cilantro stems
Kosher salt and freshly ground black pepper
1/4 cup mayonnaise
1 teaspoon curry powder
1 teaspoon honey
1 teaspoon freshly squeezed lemon juice
3 scallions, thinly sliced
2 stalks celery, thinly sliced
3/4 cup halved seedless red grapes
Butter lettuce leaves, for serving

Put the chicken thighs, lemon, cilantro leaves and stems into a skillet or saucepan. Fill with water just to cover the chicken and season generously with salt and pepper. Bring to a boil over medium heat, then reduce the heat to maintain a very gentle simmer. Cook until the chicken is tender and falling from the bones, about 40 to 45 minutes.

Remove the chicken from the poaching liquid and allow to cool. When cool, remove the skin and strip the meat from the bones, discarding the skin and bones. Reserve the meat.

In a bowl, mix together the mayonnaise, curry, honey, and lemon juice. Stir in the scallions, celery, and grapes until combined. Add the cooled chicken meat and toss to combine. Season with salt and pepper, to taste.

Serve heaping portions of the salad in butter lettuce leaves.