Chicken Curry Salad

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 1/2 pound skinless chicken breast, cut into 1 inch cubes
• Salt
• 1 yellow onion, roughly chopped
• 2 heaping tablespoons yellow curry powder
• 1 cup raisins
• 1 apple, peeled, cored, and diced
• 1/2 cup chopped fresh cilantro, just lightly packed
• 2 green onions, sliced
• 1 tablespoon mayonnaise optional

Directions

1. Warm the olive oil over medium/medium-high heat in a thick-bottomed sauté pan. Add the chicken breast cubes and cook them, stirring often, until they’re just cooked through, about 5 minutes. While they cook, season the pieces with some salt.
2. To check the chicken, take out the thickest piece and cut it in half. If you still see pink in the center, let the chicken keep cooking. Don’t let it go too far, though, or it’ll turn dry.
3. Use a slotted spoon to transfer the chicken to a bowl and set it aside. Add the chopped yellow onion to the pan and cook it. After a few minutes, once the onion is starting to look translucent, stir in 2 heaping tablespoons of yellow curry powder. Keep cooking for a few minutes more, stirring frequently.
4. If the curry starts clinging to the pan or the mixture looks dry, add a bit more olive oil. As you stir, scrape up any curry bits stuck to the bottom.
5. Stir in the drained raisins and cook, stirring, for another minute. If you’re using the optional mayonnaise, take the curry mixture off the heat and mix in the mayo.
6. Add the raisin and onion mixture to the chicken and stir well, so the pieces are coated in that curry-infused olive oil. Refrigerate the salad until it’s cool. You can also make it a day ahead at this point.
7. When you’re ready to serve, stir in the apple, green onions, and cilantro.