Recession Recipe: Curry Chicken Salad

08/11/2010 11:05 am ET | Updated May 25, 2011

Last Valentines Day my boyfriend of 3 years pulled out all the stops and took me to the Russian Tea Room (a place I highly recommend if you're in New York and/or a Mad Men fan. The decor is to die for) for high tea. As far as I was concerned, the stand out on the menu was their Curried Chicken salad; it was a revelation. It blew me away, so far away that I ended up at the grocery store the next day buying ingredients to make my own. What follows is the video adaptation of my interpretation of the Russian Tea Room's most delicious cold and see!

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-2 to 3 lbs chicken thighs and drumsticks

-1/2 large white onion, diced

-3 ribs celery, diced fine

-1 1/2 cups dried cranberries

-1/2 cup Greek yogurt

-1/2 cup mayonnaise

-2 Tbsp curry powder

-1 1/2 Tbsp honey

salt and pepper to taste


-Put chicken in a pot and cover with water. Add salt and a pepper and bring water to a boil. Once boiling, cover and simmer for 20 minutes or until cooked through. Drain water and let chicken cool before removing skin and bones. Shred or dice and set aside in a bowl.

-While chicken is cooking, dice onion and celery. Add cranberries and set aside.

-In a smaller bowl combine yogurt, mayo, curry powder and honey. Mix and taste - add salt and pepper as needed. If the chicken isn't done cooking yet, set the sauce in the fridge to chill while you wait.

-Once chicken is done, add it to the cranberry mixture and stir in curry sauce. Let chill in the fridge for 2 hours before serving.