Adapted from my mother's recipe, she originally called for poaching and seasoning chicken breasts. By using a whole roasted chicken, it adds flavor and depth you can't get without dark meat. This chicken salad is easy enough to throw together for a summer picnic or party, and adaptable to whatever you might have on hand in your kitchen. —Slimfender
whole roasted chicken, deboned and shredded into bite-sized pieces. Feel free to include some skin.
raw almonds, walnuts, or pecans, roughly chopped
cucumber or zucchini, chopped
crisp apple or grapes, chopped, OR whole rasins
mayonnaise, greek yogurt, or a combination of the two
whole grain mustard
major grey's chutney, optional
madras curry powder, or more to taste
fresh herbs, finely chopped. I normally use cilantro, parsley, green onion, and celery leaf
jalapeño, seeded and minced, optional
sea or kosher salt, to taste
In This Recipe
Preheat oven or toaster oven to 325. Spread chopped nuts onto a rimmed baking sheet and bake for 15-20 minutes or until golden and fragrant. Set aside.
Toss fruit and veggie pieces with lime juice and jalapeño, let sit for about 5 minutes.
Heat olive oil on medium low in a small pan and add curry. Stir until fragrant, less than a minute. In a clean dish, incorporate well with mayo/yogurt, mustard, and chutney. Set aside.
In a large bowl, mix shredded chicken with the fruit and veggie mixture, then stir in curried mayo mixture.
Sprinkle herbs, salt and pepper to taste, and toasted nuts, and gently fold in until well incorporated.
Let entire mixture sit for one hour, or overnight if you want it to get really yummy (my mom's word). Serve in lettuce bowls, on hearty bread, in a pita pocket, on a bed of greens, or with a sturdy cracker.