Curried Chicken Salad

Hi!

Remember me? Sorry I’ve been MIA, I’ve actually been pretty busy working! (<- been a long time since I’ve said that!)

Last weekend I catered a Bridal shower and made lots of yummy, individually portioned because #covid, luncheon items.

Cheese “puffs” otherwise known as gougeres, using a recipe from the queen, mini avocado toasts, and a zucchini onion tart. I also did gazpacho, fruit cups, and peanut butter cup cookies.

I used this recipe for the peanut butter cup cookies but baked them in a mini muffin tins so they looked cuter.

Plus one of my favorites, curried chicken salad sandwiches!

It starts with shredded chicken and all the fixins!

In the bowl went shredded chicken, scallions, parsley, toasted almonds, dried apricots, and apple

I don’t put celery in my chicken salad because I’m not a monster! I also despise celery. There’s a fun fact about me for ya 😉

For the dressing I did a mix of mayo, curry powder, mango chutney, lemon juice, chili crisp, salt and pepper.

So yum! I last minute decided to add some tumeric to make the color a bit more yellow. I always think a recipe like this taste better the next day too! Perfect over some greens, in a roll/crossaint, on toasted pumpernickel, whatever you prefer! This would be a fun thing to serve for a day time football game too!

Curried Chicken Salad

Makes about 10 cups

Ingredients:

  • 7 cups shredded cooked chicken (about 2 rotisserie chickens worth) 
  • 1 cup chopped dried apricots
  • 1 cup toasted slivered almonds
  • ¾ cup chopped scallions
  • ¾ cup chopped parsley 
  • 2 apples, finely chopped 
  • 1.5 cup mayo
  • ⅓ cup mango chutney (or apricot preserves will work)
  • Juice of 1 lemon (about 3-4 tbsp)
  • 1 tbsp chili crisp (or sriracha)
  • 3 tbsp curry powder 
  • 1 tsp ground turmeric (optional)
  • Salt and pepper

Instructions:

  1. In a large bowl mix together chicken, dried apricots, almonds, scallions, parsley, and chopped apple.
  2. In a separate bowl whisk together remaining ingredients for the dressing and season to taste with salt and pepper.
  3. Add the dressing to the bowl and toss everything to combine. Season to taste. Serve on whatever vessel you prefer!

This recipe makes a LOT of chicken salad since I was making it for a party. It’s a fun, and super flavorful, twist on a classic chicken salad recipe.

And something about curry makes me think of fall. Although I’m not quite ready for that yet…

xx Chelcie