Who doesn’t have a Curry Chicken Salad recipe? Wait, did I just offend you by asking who doesn’t have one and you don’t have one? Lame. To make up for my lack of tact, I’ll give you one right now. This is from the June 2000 issue of Sunset Magazine. If you don’t subscribe to Sunset, do so now. You’ll be part of an elite group of people who just know more.
Curry Chicken Salad
1 cup grapes (cut in half if large, color doesn’t matter)
3 cups shredded cooked chicken
1 cup thinly sliced celery
1/2 cup sliced green onion
Curry Chutney Dressing (listed below)
1/3 cup roasted, salted, chopped pistachios
1/4 cup chopped mint (optional, I rarely use it)
3/4 cup plain yogurt (greek is always best)
1/4 cup mayonnaise
3 Tablesp. Major Grey Chutney
1 tsp. curry powder
1/8 to 1/4 tsp. cayenne pepper
salt to taste
Toss all salad ingredients together, coat with dressing. Serve over bed of lettuce, spinach greens, or stuffed in some good sourdough. One friend adds cooked pasta to her’s and calls it dinner. Your choice.