Growing up in Texas, my Mother loved to cook with curry powder. She would mix it into Miracle Whip (I am a convert now to Best Foods mayo) and top sliced tomatoes, elevating them to an unexpected flavor dream. Curried, compound butter ended up melted in the hollow of broiled stone fruits next to grilled lamb chops. I too, love curry so it's no wonder that one of my most popular salads in the 'take out' case (when I owned Alchemy Market) was the Curried Chicken Salad. Tasty, versatile and easy to put together, this salad makes a great sandwich filling or a main dish salad. It's popular with my catering clients today. Thanks for the inspiration Mom!
Curried Chicken Salad
2 large organic chicken breasts
2 c dry sherry, chicken stock or water
salt & pepper
2 ribs celery, cut into 1/2" dice
3 green onions, chopped
1 Gala apple, cut into 1/2' dice
1/4 c chopped parsley or cilantro
1/2 c sliced, toasted almonds
1/2 c currants
1/2 c red grapes cut in 1/2 (or quartered, depending on the size)
Place the chicken breasts in a glass pie plate and pour in the sherry, stock or water. Sprinkle with salt & pepper, cover with plastic wrap and microwave on high for 10 minutes or until done. Let cool and cut into 1/2" pieces and put in a mixing bowl. (Save the stock for soup or sauce). Mix all other ingredients in with the chicken. Toss with the curry mayo and serve on a bed of lettuce or as a sandwich filling.
1 c Best Foods mayo
1 t curry powder
Mix together and let sit for a few minutes to let the curry develop. Use for the chicken salad above or serve on sliced tomatoes (like my Mom) or crudités.
Voted Best Caterer for Tuolumne and Calaveras Counties 2016