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Curried Chicken Salad

by
Liel Leibovitz
March 19, 2021
Curried Chicken Salad

Of all the Jewish holidays, Sukkot is the one that lacks a signature culinary treat. So, we at Tablet asked Christopher Lee, the chef of New York’s celebrated Aureole, to imagine a dish suitable for Sukkot (or as he lovingly called it after a feat of masterful cooking, Shanuk).

He came back with a chicken salad that’s not only perfect for al fresco dining, but also prominently features lemon myrtle, a first cousin of that star of Sukkot’s ritual, the hadass, and lemon, a brother of that other Sukkot perennial, the etrog.

Featured in: Sukkot’s Salad

Recipe by: Christopher Lee

Ingredients

  • 2large chicken breasts, boneless and skinless
  • 1rib celery, rinsed and cut into small dice
  • 2shallot cloves, peel and cut into small dice
  • ¼cup Greek yogurt
  • 2tbsp Madras curry powder
  • 8dates, pitted and cut into small pieces
  • ¼cup sliced almonds, toasted
  • 3heads frisée
  • 1head mâche greens
  • 3oz extra virgin olive oil
  • 1oz lemon juice
  • ½tsp Lemon Myrtle, ground
  • 2tbsp chives, sliced
  • Salt and Pepper
Yield: serves 4

Preparation

  • Step 1

    Poach the chicken in simmering water for 8 minutes, remove, and cool. Cut the chicken into small dice and place in a medium size mixing bowl with the celery, shallot, Greek yogurt, Madras curry powder, salt, pepper, and mix well. Reserve until serving in a cool place.

  • Step 2

    Remove the outer pieces of the frisée, and then cut the core off. Place frisée greens in a large bowl with chilled water and then do the same with the mâche greens. Rinse the greens well, then drain and pat dry.

  • Step 3

    Add the extra virgin olive oil, lemon juice, dates, lemon myrtle, sliced chives, salt, and pepper to a large bowl and mix well. Reserve until plating.

  • Step 4

    In a large bowl toss the greens with a little of the dressing and season with salt and pepper. Take four large plates and arrange equal amounts of the chicken salad in the middle of each plate. Then place equal amounts of tossed greens on each plate. Garnish the plates with the toasted almonds and some more of the dressing.

  • Those of you who keep kosher are welcome to substitute mayonnaise for Chef Lee’s yogurt.