RECIPE
As the season changes, so do cravings, often leaning toward foods that seem rich and hearty but are actually healthy and light. This recipe balances both desires by lightening up the typical mayo dressing with hard cider and yogurt, while adding texture and heartiness with crunchy apples and cider-soaked currants. A mild curry seasoning brings gentle richness, evoking comfort and warmth.Serve cold, on a warm croissant or toasted bread.
¼ cup hard cider
½ cup dried currants
¼ cup mayonnaise
½ cup plain yogurt
2 tablespoons mild curry powder
2 tablespoons apple cider vinegar
1 tablespoon honey
Juice of ½ lemon
1 tablespoon grated ginger
1 teaspoon salt
1 teaspoon cracked black pepper
3 cups cooked chicken breasts (around 2 breasts), shredded
½ cup chopped celery, including leaves
2 apples, cored and cubed
¼ cup chopped red onion or scallions
2 tablespoons finely chopped cilantro
Whisk together the mayo, yogurt, curry powder, vinegar, honey, lemon, grated ginger, salt and pepper in a medium bowl, until well mixed and creamy.
Toss together the chicken, celery, apples, onion, cilantro and soaked raisin and cider mixture in a large mixing bowl. Drizzle about half the dressing over the top and stir to combine. Continue adding a little more dressing, mixing after each addition, until the desired consistency.
Refrigerate at least 1 hour before serving, to allow the flavors to intermingle and infuse the chicken.
For the best flavor, soak the currants in hard cider for at least 30 minutes to plump them up and infuse them with sweetness. The yogurt and mayo dressing can be adjusted to your taste—feel free to add more honey for sweetness or curry powder for extra warmth.
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