Curried Chicken Salad with Mango

Ingredients

• 4 bone-in split chicken breasts, or 4 bone-in whole chicken legs, or a combination
• 4 cups water
• 1 teaspoon salt
• 1 cup whole almonds, skinned or blanched
• 1 ripe mango
• 1/2 tart green apple
• 2 stalks celery
• 1 1/2 cups seedless red or green grapes
• 3 tablespoons chopped fresh cilantro
• 6 scallions
• 1/2 cup golden raisins
• 2 tablespoons canola oil
• 1 1/2 tablespoons curry powder
• 1 tablespoon tomato paste
• 1 cup mayonnaise
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 1/2 tablespoons cider vinegar, plus more to taste
• 1 tablespoon lemon juice

Directions

1. Combine the chicken pieces, water, and 1 teaspoon salt in a Dutch oven or large saucepan. Bring everything to a boil, skim the top really well, then lower the heat.
2. Cover the pan and let the chicken simmer for 30 minutes, moving the pieces from the bottom to the top halfway through. It’s ready when the chicken is cooked through and an instant-read thermometer inserted into the thickest part reads 165 degrees F.
3. Let the chicken sit in the cooking liquid for 30 minutes to cool. Take it out, pat it dry, and place it on a cutting board to finish cooling. Pull the meat from the bones, and discard the skin and bones. Cut the chicken into 1-inch strips or cubes, then transfer it to a bowl large enough to hold everything.
4. If you want to get ahead, you can cook the chicken 1 day or 2 ahead and refrigerate it until you’re ready to put the salad together. Keep the cooking liquid, which is now stock, for another dish or freeze it.
5. While the chicken is cooking and cooling, prep the rest. Toast the almonds in a small, dry skillet over medium-low heat for 5 minutes, shaking the pan often, until they begin to brown and smell fragrant. Tip them onto a plate to cool.
6. Peel the mango with a vegetable peeler. Cut large pieces from 4 sides, working around the pit in the center, then cut the mango into 1-inch dice. Add it to a large mixing bowl.
7. Dice the apple, leaving the peel on. Add it to the mango and toss gently with a squeeze of lemon to keep the apple from browning.
8. Cut the celery stalks in half lengthwise, then slice them thinly. Halve the grapes, chop the cilantro, and trim the tops and roots from the scallions before slicing them on the diagonal. Add all of this to the bowl with the mango and apple.
9. Wipe out the skillet you used for the almonds and add the oil. When the oil is hot, stir in the curry powder and cook for 30 seconds. Take the pan off the heat and stir in the tomato paste; it may come together like a paste. Let it cool before you use it.
10. In a bowl, whisk together the mayonnaise, curry paste mixture, remaining 1/2 teaspoon salt, pepper, and vinegar. Stir until smooth and well combined.
11. Add the chicken, toasted almonds, and raisins to the bowl with the rest of the ingredients. Using a large metal spoon, fold everything together gently but thoroughly.
12. Stir in 1/2 of the dressing, then add as much of the remaining dressing as you like, depending on whether you want the salad lightly dressed or nicely coated. Taste and add more salt if you want. Serve right away, or refrigerate and serve within a few hours. Leftovers will keep for a few days in the fridge, though the ingredients will soften, and any extra dressing can be saved for up to 1 week to use as a sandwich spread.