This curried chicken salad sandwich isn't going to win beauty contests, but it has elicited comments such as 'awesome' and 'perfect' amongst a couple of friends. Chunks of chicken breasts, celery, green onions and raisins are bound together with a honey-curry mayonnaise bringing a hint of sweetness, spice and mild herbs. I imagine this salad would also go well in a tortilla wrap.
Store-bought mayonnaise is convenient for this recipe but homemade is so easy and delicious that it may be worth the effort to find good quality local eggs or pasteurized at your grocer's aisle.
Curried Chicken Salad
- 3 chicken breasts, poached and diced into 1/2 inch cubes
- 2 ribs celery, finely diced
- 2 scallions, sliced thinly
- 3/4 cup mayonnaise (recipe follows)
- 1 tablespoon lemon juice
- 1/2 cup dried currants or raisins
- 2 teaspoons curry powder
- 1/2 tablespoon honey*
- Salt and pepper, to taste
- 1/2 teaspoon celery seed
Toss everything together in a large bowl and mix. Season with salt and pepper to taste.
- 1/4 teaspoon dry mustard powder
- 1/8 teaspoon salt
- 1 egg (pasteurized recommended)
- 1 tablespoon white vinegar
- 1 cup vegetable oil
In the container of a food processor or blender, combine the mustard powder, salt, eggs and vinegar. Set the food processor on medium speed and gradually drizzle in the oil while it runs. Transfer to a container with a lid and store in the refrigerator for up to two weeks.
*Tip on the honey: dip your spoon in oil prior to scooping the honey to release easily.