My husband thinks this chicken salad is ludicrous. Raisins and nuts in chicken salad? Stop the insanity! I offered it to him for lunch. He turned it down, ran out the door, said he would buy lunch. He probably went to Subway. Sigh.
Me? I think it's the only way to eat chicken salad. So much flavor!
This dish is inspired by the prepared foods section at Whole Foods, where they sell it by the pound. The recipe is not posted on their website because, let's face it, who is going to spend $13 on a small container of chicken salad when they can make it at home for half the price. Oh wait. Me. I buy it.
It's so easy to make.
Curried Chicken Salad
Makes about two - three sandwiches
- 2 boneless chicken breast
- 2 tbs mayo (Note to Noel, my mayo-resistant sister: yes, you could use Greek yogurt as a substitute)
- 1 tsp sweet curry powder, more to taste
- Handful of raisins
- 1 to 2 celery stalks, chopped coarsely
- Handful sliced almonds
- Salt and pepper to taste
1. Preheat the oven to 350 degrees.
2. Place the chicken breasts in a pan, rub the skin with olive oil, and sprinkle with salt. Bake for about 40 minutes, until chicken is cooked. Set aside until cool enough to handle.
3. Meanwhile, combine the mayo and curry powder.
4. Cut chicken into cubes, mix in curried-mayo, add the raisins, celery, and almonds. Mix well. Add salt and pepper to taste. Serve immediately or refrigerate.