As I mentioned before, I love using leftover chicken from my mojo roast chicken to make chicken salad. But this time, I had a craving something different other than the usual chicken salad I make. I was craving a curried version.
Believe it or not, I did not search Pinterest for a recipe. *gasp* Crazy notion, I know. Instead, I looked in this old school object called a cookbook. Remember those? To make the curried chicken salad I craved, I searched through the pages of the Joy of Cooking because in a time before Pinterest, it was like a bible in this house.
So I dusted off our very old, very worn, still beloved cookbook to find a Curried Chicken Salad and of course, it contained one.
First, I had to make the curry mayonnaise. Who knew there were so many steps to make this?! Since I only needed a small amount for my chicken salad, I halved the ingredients to prevent from having to store the leftovers but halving the ingredients didn’t prevent my house from smelling like an Indian restaurant. Also, since I was too lazy too hungry, I omitted the steps for the blender mayonnaise.
When I combined all the chicken salad ingredients, it seemed a bit dry to me, so I added an extra bit of plain canola mayo, which also balanced out the strong curry seasoning. Even though I didn’t make my own mayonnaise from scratch, the chicken salad still satisfied my curry craving. Even Iron Chef Allan was impressed.
I chose to eat my curried chicken salad on whole grain bread, but it would also make a wonderful wrap or a tasty topping on a mixed greens salad.
(adapted from Joy of Cooking)
1 Tbsp curry powder
1 Tbsp vegetable oil
¼ cup canola mayonnaise
1 tsp lime juice
1 tsp honey
Whisk the curry powder and oil together in a small skillet on a low heat for 30 to 60 seconds until fragrant. Remove from heat and let cool. Then, in a small bowl, whisk curried oil with the mayo, lime juice and honey.
Curried Chicken Salad
(adapted from Joy of Cooking)
1 cooked chicken breast, chopped
2 Tbsp sliced almonds
2 Tbsp golden raisins
2 Tbsp red onion, minced
1 celery stalk, chopped
½ apple, cored, peeled and coarsely chopped
2 Tbsp canola mayonnaise (optional)
Salt and pepper to taste
Combine chicken, nuts, fruit and vegetables in a bowl. Mix in curry mayo, canola mayo, salt and peppers. Serve on toasted whole grain bread topped with arugula.
Thanks for joining our weekly Friday Food Fight! Can’t wait to see what everyone is flinging this week!
*Also submitted at*
Looks super yum! I wonder if you can use the curries from the Asian store (red, green, etc.) to change it up if you wanted to, too!
I am simply amazed as I stare at this sandwich. Composed and photographed quite well. My mouth is watering … I love chicken salad sandwiches.
How sweet of you to say! Thanks for stopping by and drooling! 😀
My cookbook bible is Fannie Farmer. I have never made anything from it that I haven’t liked. I learned how to cook from reading Joy of Cooking, but my go to is Fannie. The meatloaf recipe made a meatloaf eater out of my late husband and the banana bread recipe is the best. My tip for that is to use the blackest bananas.
Oh, and the curry chicken salad looks awesome! adore curry. I order from Pennsy’s for spices and you can order lots of different types, cinnamon. curries and peppercorns too.
Love the nuts raisins and apples great crunch and sweetness. thanks for sharing this chicken on foodie friday.
I would like to try this.. Yummy and healthy!
Visiting from FTF- hope you can stop by:)
I absolutely love curry and fruit chicken salad! Will definitely make next time I have rotisserie. Funny, I have so many beautiful cookbooks tucked in away in my cabinet, it’s a shame that they are becoming obsolete. Beautiful photo, too!
Yum! Loving all those greens on your sandwich.
Thank you for hosting.
Hi there. This week’s Food on Friday is all about curry! So it would be great if you linked this in. This is the link . Have a good week.
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