Yield: 2 to 4 servings
2 cups chicken stock
½ lb boneless skinless chicken breast
½ cup mayonnaise
1 tsp curry powder
¼ tsp paprika
¼ tsp salt
¼ tsp freshly ground pepper
1 medium apple (Gala, Cortland or Honeycrisp), cored and diced
1 Tbsp raisins, chopped
½ cup torn fresh parsley leaves
In a small saucepan, add the chicken stock and set over medium-high heat. When the stock is just starting to bubble, reduce the heat to medium and submerge the chicken breast in the broth. Cook, turning once, for about 15 minutes, until the chicken is totally cooked through and firm.
Remove the chicken breast from the stock and set on a plate to cool. (Strain and save any leftover stock for another use.)
Once it is cool, cut the poached chicken into 1-inch diced pieces and place them in a medium bowl. Add the mayonnaise, curry, paprika, salt and pepper; fold together until the ingredients are well mixed and the spices are evenly incorporated.
Add the apple, raisins and parsley leaves; fold together until just combined.
Serve the salad stuffed in a pita, on sandwich bread or plated with a green salad on the side.
Recipe courtesy of Amy Pennington from Apples: From Harvest to Table by Amy Pennington (St. Martin’s Griffin, NY).