Curry Chicken Salad-Yum!

I know at some point you are going to get tired of me using the same cookbook over and over again. But when the recipes are all so tasty and reliable, why venture to an unknown? Here’s another I tried from Salt to Honey. I omitted the golden raisins (because I don’t like them in stuff like this) and the celery (because I didn’t want to buy the entire bunch to use only one stalk), and opted to add extra dried cranberries and almonds instead.

The toughest part of the entire recipe was probably chopping the chicken, but that is only because I’m very particular about not wanting any grisly bits or fatty bites. I will say that the dressing portion made more than we wanted to add, so we saved the extra and decided we could maybe use it for something else later. Use your own judgment when adding it, and hold off dumping the entire amount in if you prefer less dressing as well.

We were all set to serve the salad in radicchio leaves as suggested, but the radicchio available to us looked awfully sad. Instead, we served it in endive spears, which was very tasty and would make an excellent appetizer if you were having people over. Just be sure to keep the endive chilled so it stays crisp.

Curry Chicken Salad

3 pounds boneless skinless chicken breasts, cooked

1 bunch green onions, sliced diagonally

1 rib celery, finely chopped

1 cup dried cranberries

1 cup golden raisins

1 cup sliced almonds

2 cups mayonnaise

½ cup rice wine vinegar

2 tablespoons curry powder

¼ cup apricot preserves

2 tablespoons sugar

2 teaspoons salt

1 teaspoon salt

Combine the chicken, green onions, celery, cranberries, raisins and almonds in a large bowl and mix well. Whisk the mayonnaise, vinegar, curry powder, apricot preserves, sugar, salt and pepper together in a small bowl. Add to the chicken mixture and toss to coat. Adjust the seasonings to taste. Serve in radicchio leaves or as sandwiches and garnish with fresh snipped herbs.

Serves 8 to 10

From Salt to Honey