This no-cook summer salad might be a slight misnomer—the no-cook part—it’s just that you don’t have to cook anything. If you pick up a roast chicken from the market, you are all set to put this yummy and refreshing chicken salad together.
I prefer the white meat of the chicken, so I remove that and save the rest of the chicken for another meal. (If you prefer dark meat, add some to the white meat.) Sometimes I’ll change up the nuts and use almonds or walnuts. Whatever you choose, toast them for a few minutes in a skillet on top of the stove to bring out their inherent nuttiness. You can also use candied nuts if you like extra sweetness. The salad is easily customizable.
What makes this a summer salad is the inclusion of seasonal, colorful apricots, peaches and pitted cherries. Don’t bother peeling them. The skin gives the salad a rustic touch. I also like to add a bit of raw yellow or white corn, shucked right off the cob for an extra hit of chewy sweetness.
I used curry powder for this recipe from Morton & Bassett, which you can find on Amazon. If you like extra spice, sprinkle some cayenne pepper into the mayonnaise.
This is a savory and sweet salad with the addition of the fresh herbs. I like to present it on a platter lined with mixed greens. Spoon the salad on top and garnish with fresh herbs. For a total no-cook meal, you could start the meal with a cucumber avocado soup. I like to serve a sliced baguette to accompany the salad. To drink? I’d go with a dry rose, viognier or chardonnay.
Curried Summer Fruit Chicken Salad
Serves 6
