Curry and Melon Chicken Salad
This fantastic curry and melon chicken salad has just the right mix of spice and sweetness. It really is a one in a million recipe. The detailed instructions will guide you through making this for yourself. It also includes a great recipes fo cheese scones that go great with this chicken salad! Enjoy!
Ingredients
- 2 small (about 1 pound) skinless, boneless chicken breasts
- 1/2 small, ripe honeydew or similar sweet melon, diced small
- 1 celery stalk, diced small
- 4 tablespoon mayonnaise, or to taste
- 1 tablespoon mild Indian curry paste, or to taste, available at specialty
- Food stores
- Salt and freshly ground pepper to taste
Instructions
- In a shallow skillet, bring to a boil enough water to just cover the chicken.
- Add the breasts and salt to taste and simmer the chicken over moderately low heat for 8 minutes, or until cooked through but still slightly springy to the touch.
- Transfer the chicken to a plate and let cool. Cut into dice.
- In a large bowl, combine the cooked chicken with the melon and celery.
- Add the mayonnaise and curry paste and gently fold the mixture until it is well-combined. Add salt and pepper to taste.
Cheese Scones
1/2 pound self-rising flour
1/4 teaspoon salt
4 tablespoons cold unsalted butter, cut into bits 2 ounces (about 2/3 cup)
Grated hard cheese, such as cheddar
1/2 cup buttermilk chicken salad fresh basil or mint leaves for garnish
- Preheat the oven to 400 degrees F.
- Into a bowl, sift the flour and salt, add the butter, and blend the mixture until it resembles coarse meal.
- Stir in the cheese and add enough of the buttermilk to form the mixture into a dough.
- Transfer the dough to a lightly floured surface and gently knead it just until it becomes soft and pliable.
- Roll out the dough into a 1/2-inch thick circle and with a cutter stamp out rounds.
- Gather together the remaining scraps of dough, roll into a circle, and stamp out rounds.
- Transfer the scones to a lightly greased baking sheet and bake for 15 minutes, or until golden.
- Transfer to racks to cool to room temperature. When cooled, cut a thin slice from the top of each scone and gently hollow out the centers.
- Spoon some of the chicken salad into each scone and garnish with the basil or mint. (Assemble shortly before serving or they will become soggy and heavy.)