Chef Clyde's Curry Chicken Salad

Chef Clyde Taffe is someone who many women would call "the perfect man". He is a great dresser, he has an exquisite taste in perfumery, he is a great conversationalist, a perfect gentleman, he adores his wife and children and... he loves to cook! However, Chef Taffe has one weakness and that weakness is everything that's made of sugar! To celebrate his past birthday he even hosted a desert party - all crafted in his kitchen and with his own hands! But wait, what woman does not like a divine sweet ending to a perfect meal?! Never mind, his weakness is his strength. One time Clyde and I had a friendly desert eating competition. He made this delightful desert with tropical fruit and condensed milk (which happens to be my weakness) and I thought that I had this one in the bag. Chef Taffe masterfully got ahead of me in our sugary competition but as a great gentleman that he is, he let me take the glorious wreath of victory. We both know that I did not deserve it.



Chef Taffe and I cooking.

Chef Clyde isn't only remarkable at making mouth-watering deserts. He also has a great deal of savoury dish recipes that can send your taste buds to places where the only thing that matters is the plate in front of you. Clyde's Curry Chicken Salad will do just that. It is so simple yet so tantalizing and satisfying. Tender chicken breast enveloped by creaminess of curried mayo, meets crunchy bites of celery and firm grapes, creating that luscious, unforgettable texture. My favourite part of the salad is a touch of mango chutney. That luminous, mysterious burst of fruity flavour mixed with other ingredients is a perfect marriage of aromas, textures and flavour profiles. This salad is what your dinner party guests will talk about the next morning. They will probably even dare to ask you for the recipe. I asked Chef Taffe to share it with me and his chivalry did not fail again. He told me it was mine to share with the world. So here it is...

Ingredients:

4 boneless, skinless chicken breasts poached, 1 cup green seedless grapes halved, half cup mayonnaise, 2 tablespoons of mango chutney, 2 stalks of celery chopped, salt and pepper to taste, 1 tablespoon of curry powder.

Method:

Cube chicken breasts, add grapes, celery. Mix curry powder with mayonnaise, add mango chutney, salt and pepper. Combine curry/mayo mixture to the rest of your ingredients and mix. Let it sit in the fridge for a couple of hours or overnight.