Matt Klesel, my sous chef at Argyll, gave me this excellent curried chicken salad recipe. I’ve only slightly adjusted it by adding a little sambal (Indonesia’s hot sauce, not quite as fiery as sriracha) and a squeeze of fresh lime juice. This salad works just as well served on a bed of greens or as the filling for a sandwich, preferably a soft roll griddled with a little butter.
Note: Candied walnuts or candied pecans can be purchased at many grocery stores.
Curried Chicken Salad
Serves four
Ingredients
1 pound shredded roasted chicken
¼ cup thinly sliced scallions
¼ cup finely diced celery
¼ cup finely chopped cilantro
¼ cup golden raisins
2 tablespoon finely chopped parsley
½ cup candied walnuts or candied pecans
CURRIED MAYONNAISE Curried Mayonnaise
1 cup mayonnaise
¼ cup sour cream
2 teaspoons Madras curry powder, toasted
1 tablespoon honey
2 teaspoons minced garlic
Juice of 1 lime
2 teaspoons sambal hot sauce
Salt to taste
Directions
Make mayonnaise: Place all ingredients in a large mixing bowl and whisk together to combine. Refrigerate, covered, until ready to use.
To assemble the salad, place the roasted chicken, scallions, celery, cilantro, raisins, parsley and nuts in a large mixing bowl and add enough of the curried mayonnaise to coat well. Adjust the seasoning and refrigerate, covered, up to a day until ready to use.
