In looking for an affordable way to do lunches and curb my curry cravings this week I perused our recipe collection and landed on All You’s Curried Chicken Salad. Chicken salad is a genius make-ahead meal because it’s customizable, easy, and the flavor improves as it sits. Plus, after working on the line at the restaurant I’m pretty quick at breaking down a rotisserie chicken.
Curried Chicken Salad 1 cup walnut halves 1 rotisserie chicken (broken down and shredded) 1 cup seedless red grapes, halved crosswise 1 large celery rib, thinly sliced 2 scallions, trimmed and thinly sliced 1/2 cup mayonnaise 1/3 cup plain low-fat yogurt or sour cream (I used Greek yogurt) 1 tablespoon distilled white vinegar 1/4 teaspoon curry powder 1/4 teaspoon pepper
Preparation Preheat oven to 375°F. Spread walnuts on a shallow baking sheet and roast in oven until toasted, about 10 minutes. Let cool. Coarsely chop walnuts and transfer 3/4 cup of them to a bowl with chicken, grapes and celery; toss. In a small bowl, whisk together scallions, mayonnaise, yogurt, vinegar, curry powder and pepper. Scrape mixture over chicken mixture and toss well.
For next time: My chicken yielded slightly less than four cups and ended up a bit overdressed. If this happens again, I could lose some of the mayo.
What ingredients do you use to make a perfect chicken salad? Are you a traditionalist or an experimenter? Fruit or no fruit? Let us know in the comments section!