Nostalgic chicken salad curries favor
Much-maligned curry powder still has its place in the kitchen, as this week’s food section confirmed.
A hallmark of both casual British pub fare and elegant high tea assortments, curry powder imparts a nostalgic note to sandwiches, salads and such iconic dishes as kedgeree. The combination of spice, dried fruits and nuts is time-tested but still seems relevant in recipes such as this one for chicken salad.
The dish effortlessly accommodates either leftover roast chicken or the meat from grocery store rotisserie birds. Greek yogurt lends tang, and other dried fruits, including apricots, cherries, cranberries or currants are an easy swap.
Crunchy Curried Chicken Salad
1/4 cup mayonnaise
1/4 cup plain Greek yogurt
2 teaspoons curry powder, or more to taste
Kosher salt and freshly ground black pepper
1 1/2 heaping cups cubed or shredded rotisserie chicken
3 scallions, white and green parts, trimmed and chopped
1/2 large green apple, such as Granny Smith, diced
1/3 cup raisins, soaked in hot water to soften
1/4 cup toasted sliced almonds
Handful of fresh, leafy lettuce
4 thick slices crusty bread for an open-face sandwich, or 8 slices for a regular sandwich
In a medium bowl, stir together the mayonnaise, yogurt and curry powder. Then add a generous pinch of salt and a good grind of black pepper. Taste and adjust seasonings.
Add the cooked chicken, scallions and apple and stir until well combined. (If salad isn’t creamy enough, add a little more mayo or yogurt.) Fold in the raisins and toasted almonds. Stir to combine well.
Serve chicken salad tucked between 2 slices of bread as a sandwich or spooned on top of fresh mixed greens as a salad.
Makes 4 servings.