Curried Chicken Salad

Last Year's Post: Leek, Bacon and Gruyere Tart
Two Years Ago:  Spanish Asparagus Revuelto

Curried chicken salad was all the rage in the 80's and 90's, but then it went away for a while.  The Lawyer, who I don't think had ever tried it before, had a curried chicken salad sandwich at a restaurant recently and was raving about how good it was so I was inspired to make it this week.  Ina Garten has a classic recipe which I tweaked only slightly, primarily by substituting toasted slivered almonds for the whole cashews that she calls for.  I love cashews, but I wanted to serve the salad in sandwiches and felt the cashews would be too big.  If I made the salad and added pasta shells for a main dish I would probably use cashews instead.  I also cut down on the amount of salt she called for because I find her recipes always have too much salt.  Better to add more later if needed.

There's a reason curried chicken salad was all the rage - it's really that good, not to mention easy.  The creamy curry dressing is offset by the sweetness of the raisins and crunch from celery and nuts for a salad that's just addictive.  Serve it over green for a light lunch, stuff it in multi-grain bread for a sandwich as I did (yes there really is a piece of bread under the salad in the picture above), or add a small-sized pasta such as shells to make it a more substantial main dish salad.  However you serve it, it's the perfect salad for the first picnic of spring.

Just be sure to wait to add the nuts until right before serving so they stay crisp and crunchy.

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Curried Chicken Salad

Serves 6

Note: the salad can be served over lettuce, or in sandwiches, or small pasta may be added (such as shells) for a more substantial main dish.

3 boneless skinless chicken breasts, baked or poached (or equivalent rotisserie chicken meat)

¾ cup mayonnaise

3 tablespoons dry white wine

2 tablespoons Major Grey’s chutney

1 ½ tablespoons curry powder

½ teaspoon salt

½ cup medium-diced celery (1 large stalk)

2 green onions, which and light green parts thinly sliced

¼ cup raisins

½ cup slivered almonds, toasted

Cut the cooked chicken breasts into approximate ¾” bite-sized pieces.

For the dressing, combine the mayonnaise, wine, chutney, curry powder, and salt in a food processor and process until smooth.  Taste and adjust seasonings.

Combine the chicken with enough dressing to moisten well (you may have some left over; refrigerate for later).  Add the celery, green onions and raising and mix well.  Refrigerate, covered, for a few hours to allow the flavors to blend.

Before serving, taste and adjust seasonings again if needed; add a little more dressing if the salad looks dry.  Top with toasted almonds and serve.