Curried Chicken Salad

Stiletto (The Chequy Files #2) by Daniel O’Malley

Mini Summary: Myfanwy Thomas is back again, but a player in another’s story. Odette Leliefeld is a grafter and accompanies her grandfather on a diplomatic visit to London in an attempt to forge a union between the Grafters and the Checquy Group. In their efforts to build friendship, both sides fall back to suspicions and mistrust when they are thwarted over and over.

This world of the Checquy, the Grafters, and other organizations across the world with super-secret super powers may not be unique in itself, but the wit, creativity, and cheek of Mr. O’Malley is a total delight to read. He creates characters with enough grit to back up their sass. He can tell a complicated and, at times, heavy story without losing the ability to make the reader laugh. Often out loud. True to book one, it feels like a mash up of Ghost Busters and The Men in Black. (Hopefully, Mr. O’Malley, you don’t mind the references.)

Today I have for you a Curried Chicken Salad Sandwich, as a nod to a pivotal and tragic picnic a group called The Antagonists had in Hyde Park. This is a cinch to throw together and perfect for using chicken leftovers.

Curried Chicken Salad

Recipe by Katrina BlevinsCourse: Lunch, DinnerCuisine: North AmericanDifficulty: Beginner
Servings

6

servings
Prep time

15

minutes

A cold curried chicken salad ready for a bun, a bed of greens, or just a fork!

Ingredients

  • 12 ounces shredded cooked chicken breast or whole roasted chicken

  • 3 ribs celery, sliced lengthwise and finely chopped, about 1 cup

  • 1/2 white onion, finely chopped, about 1/2 cup

  • 1/2 cup raisins

  • 1/2 cup cold blanched peas (fresh or frozen)

  • 1/2 cup chopped almonds or cashews

  • 6 servings of Kaiser rolls, bread, lettuce, or tortillas

  • Dressing
  • 100 grams good mayonnaise, about 1/3 cup

  • 1 tablespoon fresh curry powder (mild to hot, based on your preference)

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

  • juice of 1 lemon

Directions

  • Dressing: Whisk all the dressing ingredients in a bowl until thoroughly combined. Set aside.
  • In a large bowl, stir the chicken, celery, onions, raisins and peas together. Pour the dressing on top. Refrigerate until ready to serve, ideally at least an hour.
  • Right before serving, toss in the nuts and give the salad a quick stir.
  • To serve: Top your vehicle of choice (kaiser roll, lettuce, etc) with the chicken salad, dividing evening between them.

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