This fabulous Curried Chicken Salad is chock full of chicken, celery, dates, shallots, roasted nuts and curry powder - make it as spicy as you like!
Course Entree, Salad
Keyword Chicken Salad, Rotisserie Chicken
Prep Time 15minutes
Author Elizabeth at thewildolive.org
3cupsfinely diced leftover cooked chicken
1/2cupmayonnaisepreferably Blue Plate brand
6datespitted and finely diced
1tsp.Madras curry powder
dash cayenne pepper
salt and pepper to taste
1/2cupmixed roasted nutscoarsely chopped
In a medium bowl whisk together mayo, sour cream, shallot, dates, curry powder, cayenne, salt and pepper. Taste.
Keeping in mind that as the dressing melds the heat will continue to develop, add more curry or cayenne to your liking. We like it spicy so I usually use 2 tsp. curry powder (with some heat to iand 1/4 tsp. of cayenne.
Fold in chicken and celery. I like my chicken salad VERY well blended, so I stir it until the chicken starts to break down. However, leave it as chunky as you like.
Just before serving fold in most of the chopped nuts. Sprinkle the rest of the nuts over the top of each serving.
I love to use Costco's Mixed Salted Nuts in this recipe. However, you can use all almonds, cashews, peanuts, whatever you have and like.
Whichever nuts you choose, do not mix in the nuts until you are ready to eat the salad. If you will be enjoying it over several days, chop the nuts and store them separately, to add as you eat.
If you like your chicken salad very creamy and moist, feel free to add more mayo or sour cream.
Recipe courtesy of Elizabeth at www.thewildolive.org