Chicken Curry Salad
This recipe was inspired by one in the Denver Junior League Cookbook, but I have made my own changes and since lost that cookbook, so I can’t really tell you where the Jr League recipe ends and mine begins. I have used this flavorful salad for a million things! It can be served on a fancy bed of lettuce with almond slivers, in a mini pastry shells as an appetizer, on whole wheat bread for a sandwich, or popped into a Tupperware and taken on a picnic. It travels and stores best if the dressing is kept separate from the chicken and veggies. And the more time the dressing has to marinate the better it will taste, so I normally whip up the dressing a day before I will use it.
½ cup sour cream
½ tsp salt
1 tbsp curry powder (not the really hot kind)
1 small onion grated
Juice and zest of half a lemon
3-4 roasted chicken breasts, cubed (I cook on the bone with skin on so it stays moist and tender)
4 ribs of celery
¾ cup of craisins or halved seedless grapes
Mix the sour cream and mayo in a bowl and grate the lemon zest over the bowl. I will normally then flip the microplane over and juice the lemon over the back and use the microplane to catch the seeds.Stir in the salt and spices. Grate the onion and add that to the dressing. Taste and adjust the spices to your preference. Then refrigerate until ready to use.
Dice up all the ingredients for the salad. Keep in mind what you will be using the salad for, in a salad or sandwich a normal small dice will work well, if you plan on putting the salad into pastry shells for an appetizer you will want a fine elegant dice. Add dressing and serve. When I serve this on a bed of lettuce or in a phllyo shell I will sprinkle slivered almonds on top to make it extra special.