I created this recipe over 20 years ago when I was developing nutrient-rich recipes for the Tempus Clinic, a wellness center in Los Gatos, CA devoted to managing and improving the metabolic lives of our clients. Imbedded in this recipe was significant protein, natural sweetness from the grapes, omega-3 fatty acids from the pumpkin seeds, and spicy arugula.

The dressing includes curry powder, a staple of Indian and Southeast Asian cooking, which contains an array of health benefits. Turmeric, a member of the ginger family — and the spice that gives curry its color and flavor — contains several components, including curcumin, the substance that appears to account for curry’s health benefits, including anti-inflammatory, anticancer, and antioxidant properties.

So, not only is this salad delicious, it also provides health-promoting qualities, and has become a familiar favorite on the menu at American Kitchen in Lafayette. If you can’t make it yourself, you can always find it there!

Chef Charlie’s Curried Chicken Salad

2 cooked chicken breasts, cut into 3/4-inch cubes
1/4 cup prepared mayonnaise
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
2 tablespoons yellow curry powder, or to taste
2 teaspoons turmeric
2 teaspoons ground cumin
Kosher salt
3 tablespoons fresh lime juice, or to taste
1/2 small red onion, cut into a 1/4-inch dice
1 stalk celery, cut into a 1/4-inch dice
1/2 cup halved red grapes
1/2 cup toasted pumpkin seeds
Kosher salt and freshly ground black pepper
2 cups baby arugula

• In a large bowl, whisk together the mayonnaise, olive oil, Dijon mustard, curry powder, turmeric, cumin, and lime juice.

• Add the cubed chicken, onion, grapes, and pumpkin seeds and stir to combine. Season with salt and pepper and adjust flavorings: add more curry powder and lime juice so it has a distinctive limey flavor. Cover and refrigerate for at least an hour to allow the flavors to meld.

• To serve: remove from refrigerator, taste and adjust seasonings. Serve on a bed of baby arugula.

Serves 4

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