Sarah Hester of Knightdale won the N.C. State Fair’s Home Chef Challenge titled the “Summer Salad of the South: Kickin’ Chicken Salad Challenge” presented by House of Raeford Farms. Hester’s Curry Chicken Salad earned $500 in prize money. This is the first year Hester has competed in the fair’s cooking competitions, and she also won this year’s “Make-Ahead Lunch” challenge.
Lisa Brescia of Cary placed second, earning $300 for her “Thai Meets Indi Curry Salad.” Third place and $200 went to Pamela Cash of Youngsville for her traditional chicken salad.
The winning recipe follows:
Curry Chicken Salad
Makes 3-4 servings
Ingredients:
• About 2 lbs. chicken
• ¼ cup mayonnaise
• ¼ cup plain Greek yogurt
• 2 tablespoons red wine vinegar
• ½ tablespoon Dijon mustard
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 tablespoon curry powder
• 1 rib celery, diced
• ¼ medium red onion, diced
• ½ cup golden raisins
Instructions:
In a separate pot, bring chicken breast to a rolling boil until cooked through or to an
internal temperature of 165 degrees F.
While the chicken is cooking, dice the celery and onion.
In a separate bowl, whisk mayonnaise, yogurt, vinegar, mustard, salt, pepper and curry
powder.
Dice onion and celery.
Once chicken is cooked, dice or shred to desired texture.
In one large bowl, combine cooked chicken, onion, celery and mayonnaise mixture.
Let cool and serve.
Best served after refrigeration 4-6 hours or overnight.