Curried Chicken Salad
I heard a factoid about this dish. I always thought it was a product of India but no, it was invented by Cordon Bleu chefs peppering a coronation luncheon in London. This dish is not for every one or everyday but it is a remarkable blend of tastes, texture and delight. I make it for soup, sandwich and salad nights.
4 med-large cooked boneless skinless chicken breasts
1 Tbs vegetable oil
½ yellow onion, finely chopped (¼ cup)
2 Tbs curry powder
2 Tbs mango chutney or apricot preserves
1 Tbs key lime juice
salt (substitute) and pepper to taste
Bread for sandwiches or lettuce or other greens for appetizers
- Wash, dry, and dice chicken breasts. Salt substitute and pepper and set aside.
- Heat oil in a small skillet over medium-low heat. Sauté onion 4-5 minutes, stirring occasionally, until soft and translucent
- Add curry powder and cook, stirring, for 1 minute, until fragrant. Remove from heat and scrape onions and curry into a small bowl.
- When cool add curried onions to a mixing bowl of chutney (or preserves), lime juice and the mayonnaise, (1 quarter cup at a time). mix well and add next 1/4 cup until the flavor and consistency match your pallet. Stop adding mayo when the taste and texture are right. Take care not to create a soup!
Serve as a sandwich on your favorite bread or just on lettuce leaves as an appetizer.