Chicken Curry Salad

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I hosted a painting party in early November 2016, desperate to get the “peeling paint” codes violations off the books for The Cottage. One of my neighbors here in Historic Northeast brought by some amazingly tasty curry chicken salad.

Everyone enjoyed it.

And I gobbled down the remnants of it the next day and thought I would give it a try. I wasn’t looking to reproduce the same exact salad. Instead, I tried tossing in a couple of variations. I may play with it further, but I guarantee you, this recipe will produce a party in your mouth. If you don’t like spicy foods, reduce the two teaspoons of curry powder down to one teaspoon.

  • 1 pound boneless, skinless chicken (fat removed and cut into pieces)
  • 2 celery stalks, sliced thinly
  • 1/2 can water chestnuts, diced
  • 1/4 red onion, diced
  • 2 tsp curry powder
  • 2/3 cup mayonnaise
  • 1/2 cup slivered almonds
  • 1/2 tsp garlic salt

Cook the chicken thoroughly, cool and diced into smaller pieces. Mix rest of ingredients together with chicken and then refrigerate for at least two hours for best results.

Variation: add 1/2 of an apple diced and/or 1/2 cup golden raisins for a more sweet and spicy taste.