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