With 90-degree-plus temperatures, few of us want to stand in front of a hot stove. And, it seems this summer has been the hottest ever.
So, what to do? Salads, cold soups and sliced melons top my list. On a typical evening, I make a big tossed salad using a base of arugula lettuce (my favorite) with fresh garden tomatoes, cucumbers, red onion and feta cheese before adding grilled chicken, steak, fish or pork.
With a slight break from the heat last week, I stepped it up and turned on the oven. I baked some chicken and made a favorite recipe: Chicken Curry Salad.
To complement this dish, I like to make a wild rice salad and serve it atop Boston lettuce with fresh garden tomatoes and red grapes.
Chicken Curry Salad 6 to 8 servings
6 split chicken breasts, bone-in, skin-on (roughly 6 pounds)
Salt and pepper
1-1/2 cups mayonnaise
1/3 cup dry white wine (vermouth)
1/3 cup chutney
3 tablespoons curry powder
5 stalks celery, peeled and sliced
4 scallions, sliced, white and green parts
1 teaspoon salt
Preheat the oven to 400° F.
Line a sheet pan with aluminum foil (for easy clean-up). Place the chicken breasts on the pan, brush the skin with olive oil and season with salt and pepper. Roast for 40 to 60 minutes, until the chicken is 165° and golden brown. Set aside and let cool enough to handle. Remove the skin and bones from the meat and pull the chicken into bite-size pieces.
In a medium bowl, combine the mayonnaise, wine, chutney, curry powder and salt and whisk together until smooth.
Combine the chicken, celery and scallions with the dressing and coat well. Refrigerate for four hours or overnight to allow the flavors to blend.