Curried Chicken Slaw

To make the curry dressing: In a large serving bowl, combine the yogurt, mayonnaise, curry powder, lemon juice, pepper, mustard, and shallot and whisk until well blended.

Add the shredded chicken, peas, carrot, celery seed, raisins, cabbage, apple, scallions, and celery, tossing to coat. Cover and refrigerate for 1 hour for the flavors to blend and develop.

Serve the salad over mixed greens, if desired, and garnish with cherry tomatoes and parsley. Serve right away.

Recipe Notes • The salad can be prepared ahead and refrigerated in an airtight container for up to 2 days. Serve chilled or at room temperature.

• You can make the salad using shredded cooked turkey or pork as well.

• Curry powder is a blend of numerous spices and not all curry powders are the same, but most commercially available ones include ginger, cumin, turmeric, pepper, cayenne, and coriander. It's worth seeking out Madras curry powder, which balances fiery heat with earthy ground cumin and coriander, for this dish.

• It's easy to poach chicken breasts for this salad: In a large, deep skillet or pot, combine 1 small yellow onion (sliced), 1 medium carrot (cut into thirds), 1 celery stalk (cut into thirds), 2 chopped garlic cloves, and 1 teaspoon black peppercorns, and cover with chicken broth by 1 inch. Bring to a boil over high. Add 2 boneless, skinless chicken breast halves and return to a boil. Cook 3 minutes, then cover the skillet and remove it from heat. Let stand until the chicken is cooked through, 15 to 18 minutes. Turn the chicken halfway through cooking. Remove the chicken from poaching liquid. Let cool slightly and then shred. Discard the poaching liquid and vegetables.