MAKES 16 TO 20 SERVINGS
One of the best ways to entertain, especially at a big brunch or lunch, is with a big chicken salad, loaded with good sweet and crunchy ingredients. My version has a creamy curry dressing—you can add more curry powder for a spicier flavor. This salad can be made a day ahead, and just needs a few minutes (or seconds) of attention when it comes time for serving. You can substitute 3 cups of chunked rotisserie chicken for the freshly cooked chicken, if you wish.
CHICKEN
3 pounds boneless, skinless chicken breast halves
Kosher salt
DRESSING
1 cup high-quality mayonnaise, such as Best Foods or Hellman’s
1/4 cup sour cream
1/2 teaspoon curry powder, or more to taste
SALAD
2 cups chopped celery, about 6 large celery ribs
Two 20-ounce cans pineapple tidbits, drained well
One 8-ounce can sliced water chestnuts, drained well
1 cup whole roasted almonds, such as Blue Diamond almonds
1/2 cup mango chutney, such as Major Grey’s
1/3 cup plus 1 tablespoon fresh lemon juice
1/4 cup dried currants or seedless raisins
Kosher salt
1 head bronze lettuce, leaves separated, washed, and patted dry with paper towels
Sweet paprika, for garnish
1. To prepare the chicken: Place the chicken in a shallow saucepan or deep-sided skillet with enough water to cover chicken and a pinch of salt, and simmer until the chicken is completely cooked through. Let cool and cut into cubes.
2. To make the dressing: Whisk the mayonnaise, sour cream, and curry powder together in a small bowl. Cover and refrigerate until ready to use.
3. To make the salad: Toss the chicken, celery, pineapple tidbits, water chestnuts, almonds, chutney, lemon juice, and currants together in a large bowl. Mix in the dressing. Season to taste with the salt.
4. Arrange the lettuce leaves on a large platter. Heap the salad on the lettuce and sprinkle with paprika. Serve chilled.