If you like chicken salad but have never tried it with the addition of curry powder, you are missing out! It's warming and a little bit spicy without losing the creaminess. I actually like it better than the standard.
This recipe uses raisins, which give a nice chewy, sweetness to each bite. Chopped dates or sultanas are also delicious. I also like this recipe for make-ahead, so I'll do up a double batch and keep it in the fridge for lunch all week.
If I have a luscious tomato laying around, I'll slice it then pile-on the chicken salad- no crackers or bread needed. Yum!
Notes: Canned chicken is Swanson. Mayo is Hellmann's.
CURRIED CHICKEN SALAD
Ingredients: 1 large can (9.75 ounces) cooked white chicken, 4 tbsp. mayonnaise, 1/4 cup chopped celery, 2 chopped green onions, 1/3 cup walnuts-roughly chopped, 1/3 cup raisins, 2 tsp. curry powder, 1 tsp. apple cider vinegar, salt and pepper to taste.
Makes about 2 cups.
1. Drain chicken from the can, tip into a bowl. Use a fork to break up the chicken.
2. Add in celery, green onions, walnuts and raisins. Add mayo, curry powder, vinegar, salt and pepper.
3. Mix well to combine, taste for seasoning. Store in a covered container in the refrigerator for up to 5 days.
Tip: for a super delicious sandwich, load up the chicken salad on mayo-swiped toasted bread, croissant, or English muffin. Layer with lettuce, tomato and cilantro.