Pink Peppercorn & Curry Leaf Chicken Salad
Light, crisp chicken salad with pink peppercorns, curry leaves and apples. Crockpot chicken, easy swaps, and tips for best texture and flavor.
You can use normal finely ground black pepper in this recipe if you choose, however, the chicken salad will not have same the flavor, pink peppercorns are way more subtle than black peppercorns. If you don’t have dried curry leaves for the chicken, you can replace them with four dried bay leaves. It’s not exactly the same flavor, however, it is similar. Allowing the chicken to rest before chopping or shredding it, helps to ensure that the chicken will not immediately absorb all of the mayonnaise and apple cider vinegar. This chicken salad recipe with apples is not drenched with mayonnaise, it’s meant to be very light and refreshing. Add 1/2-cup of roughly chopped pecans to the chicken salad. Serve on a sandwich with Havarti or White Cheddar cheese slices. Try replacing the apples in this recipe with pears. Recipe courtesy of Colleen Delawder, author of Faith, Hope, Love, & Luck Blog.
Submitted by: Colleen from Herndon, Virginia
- Use pink peppercorns for a milder, fruity bite; black pepper will be stronger and change the flavor.
- Cook chicken in the crockpot, then rest 30 minutes before chopping so it stays moist and does not soak up the dressing.
- Simple swaps: 4 dried bay leaves for curry leaves, add 1/2 cup chopped pecans for crunch, or replace apples with pears.
Spices
Featured in this Recipe
Preparation Instructions:
Crockpot Chicken:
Sauté the curry leaves and olive oil in a skillet over medium-high heat. Cook for 3 minutes, stirring often.
Place the chicken in the bottom of a crockpot and then sprinkle it with the whole peppercorns and sea salt.
Cover with water, and then add the curry leaves and remaining olive oil from the skillet the curry leaves were cooked in.
Cook for 4 hours on high.
Remove the chicken from the cooking liquid and discard any peppercorns or curry leaves that may be attached to it. Cover with foil and allow to rest for 30 minutes before chopping or shredding.
Chicken Salad:
In a medium bowl, whisk together the mayonnaise, vinegar, ground peppercorns, and salt.
Fold in the diced apples and the chopped or shredded chicken breasts.
Garnish with additional ground pink peppercorns.
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Frequently Asked Questions
Can I use black pepper instead of pink peppercorns?
Yes, but black pepper is sharper and will change the salad's taste. If you must swap, use much less whole or ground black pepper than the recipe calls for and taste as you go. For the salad dressing, try about 1/2 teaspoon ground black pepper to start. For the crockpot, reduce whole black peppercorns to about 1 teaspoon and adjust after cooking.
What can I use if I do not have dried curry leaves?
You can replace dried curry leaves with four dried bay leaves. The flavor will be similar but not identical. If you have fresh curry leaves, sauté them the same way and use roughly the same amount.
Why should I let the chicken rest before shredding or chopping?
Resting for about 30 minutes lets juices redistribute so the meat stays moist. It also prevents the chicken from immediately soaking up the mayonnaise and vinegar, keeping the salad light rather than soggy.
How long do I cook the chicken in the crockpot and is it safe?
Cook the chicken 4 hours on high as the recipe states. The chicken is safe when its internal temperature reaches 165 F (74 C). You can also cook 6 to 8 hours on low if you prefer. Remove any peppercorns or leaves before shredding.
Can I make this chicken salad ahead or store leftovers?
Yes. Store in an airtight container in the refrigerator for 3 to 4 days. For best texture, you can keep the dressing separate and toss just before serving. Freezing is not recommended because mayonnaise and apples change texture when frozen.
Can I add nuts, cheese, or swap the apples?
Absolutely. Fold in 1/2 cup chopped pecans for crunch. Serve the salad on bread with Havarti or white cheddar slices. You can swap apples for pears for a milder, sweeter note.
How do I grind or use pink peppercorns if I only have whole ones?
Grind whole pink peppercorns in a spice grinder, mortar and pestle, or very briefly with a rolling pin. For the dressing the recipe calls for ground pink peppercorns; grind only what you need to keep the flavor fresh.
Can I lighten the mayo or make this dairy free or vegan?
You can lighten the dressing by using plain Greek yogurt or a low-fat mayonnaise. For a vegan version use vegan mayo or yogurt. Note that swaps will change the flavor and texture slightly, so adjust vinegar and seasoning to taste.
Can I use black pepper instead of pink peppercorns?
Yes, but black pepper is sharper and will change the salad's taste. If you must swap, use much less whole or ground black pepper than the recipe calls for and taste as you go. For the salad dressing, try about 1/2 teaspoon ground black pepper to start. For the crockpot, reduce whole black peppercorns to about 1 teaspoon and adjust after cooking.
What can I use if I do not have dried curry leaves?
You can replace dried curry leaves with four dried bay leaves. The flavor will be similar but not identical. If you have fresh curry leaves, sauté them the same way and use roughly the same amount.
Why should I let the chicken rest before shredding or chopping?
Resting for about 30 minutes lets juices redistribute so the meat stays moist. It also prevents the chicken from immediately soaking up the mayonnaise and vinegar, keeping the salad light rather than soggy.
How long do I cook the chicken in the crockpot and is it safe?
Cook the chicken 4 hours on high as the recipe states. The chicken is safe when its internal temperature reaches 165 F (74 C). You can also cook 6 to 8 hours on low if you prefer. Remove any peppercorns or leaves before shredding.
Can I make this chicken salad ahead or store leftovers?
Yes. Store in an airtight container in the refrigerator for 3 to 4 days. For best texture, you can keep the dressing separate and toss just before serving. Freezing is not recommended because mayonnaise and apples change texture when frozen.
Can I add nuts, cheese, or swap the apples?
Absolutely. Fold in 1/2 cup chopped pecans for crunch. Serve the salad on bread with Havarti or white cheddar slices. You can swap apples for pears for a milder, sweeter note.
How do I grind or use pink peppercorns if I only have whole ones?
Grind whole pink peppercorns in a spice grinder, mortar and pestle, or very briefly with a rolling pin. For the dressing the recipe calls for ground pink peppercorns; grind only what you need to keep the flavor fresh.
Can I lighten the mayo or make this dairy free or vegan?
You can lighten the dressing by using plain Greek yogurt or a low-fat mayonnaise. For a vegan version use vegan mayo or yogurt. Note that swaps will change the flavor and texture slightly, so adjust vinegar and seasoning to taste.
I came here after reading a review of a cookbook on Amazon where the reviewer complained that they couldn’t find curry leaves; I wanted to see if I could recommend The Spice House as the place to get them. Interesting that you have this recipe on your site but don’t sell curry leaves!
(My rating has nothing to do with the recipe – I haven’t made it, but the page forces me to rate the recipe before I can submit a comment, so…)