Sun Sentinel Broward Edition

Crunchy curried chicken salad


Makes: 4 servings

¼ cup mayonnaise

¼ cup plain Greek yogurt

2 teaspoons curry powder, or more to taste

Kosher salt and freshly ground black pepper

1 ½ heaping cups cubed or shredded rotisserie chicken 3 scallions, white and green parts, chopped

½ large green apple, such as Granny Smith, diced

⅓ cup raisins, soaked in hot water to soften

¼ cup toasted sliced almonds

Handful of fresh, leafy lettuce

4 thick slices crusty bread for an open-face sandwich, or 8 slices for a regular sandwich

1. In a medium bowl, stir together the mayonnaise, yogurt and curry powder. Then add a generous pinch of salt and a good grind of black pepper. Taste and adjust seasonings.

2. Add cooked chicken, scallions and apple and stir until well combined. (If the salad isn’t creamy enough, add a little more mayo or yogurt.) Fold in raisins and toasted almonds. Stir to combine well.

3. Serve chicken salad tucked between two slices of bread as a sandwich or spooned on top of fresh mixed greens as a salad.

— Gretchen McKay

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