Youngest Daughter recently returned from a business trip bragging up the curried chicken salad she had had and insisted I read her mind and give it a whirl.
She knows what a sucker I am for curry. Anything. Curry. We’ve made this twice now and I would make it again tomorrow if I had the chicken…..
I give you my interpretation.
Curried Chicken Salad
(a twist off Ina’s)
2 chicken breasts, cooked and cut up into large bite sized pieces or an equal amount of leftover or rotisserie chicken
1/2 cups Hellman’s mayo
1/8 cup white wine or chicken stock
2 TBS Major Grey’s chutney, first time I subbed peach butter with a squirt of sriracha, it worked!
1 1/2 TBS curry powder
1/3 cup medium-diced celery
1 green onion white and green parts
1/4 cup dried cranberries, you could use dried cherries or raisins)
1/3 cup chopped pecans
a handful of quartered, red, seedless grapes
salt and freshly ground pepper, to taste
Stir up to mayo, wine, chutney, curry powder. Toss in the celery, onions, cranberries, pecans and grapes. Add as much chicken meat as it will hold. Make more sauce for the rest of the chicken because you now have more than you thought you did. And you don’t want this dry.
Let it sit and mingle in the refrigerator, for a couple of hours, then dig in. For the gluten-free among us, the biggest leaves of green leaf lettuce makes for awesome fold-ups. Otherwise there are a lot of fabulous gluten-free crackers out there or just a fork will do.
And yes, it’s Daughter approved, too.