Saturday, May 5, 2012

Curried Chicken Salad

The BF has an uncanny ability to just throw things together and come up with a good meal. He doesn't follow recipes, he doesn't measure anything, and he NEVER writes anything down. About a month ago, he grilled some chicken and came up with a weird sauce made from ketchup, Thai chili sauce, honey and a ton of other ingredients. It turned out incredible, and I made sure to write down the recipe. 

His laissez-faire/no1curr attitude towards cooking shorts out my OCD brain sometimes, but, whatever he cooks always turns out great. Sometime last year, he made an amazing curried chicken salad, and I've asked him a dozen times how he made it. However, he doesn't remember. 

Craving curried chicken salad BADLY, and not knowing how he made his, I decided to make my own. It's not the same as HIS, but still incredibly good.

I substituted dried cherries for the dried cranberries in the original recipe (The BF doesn't like dried cranberries), and used pecans in place of the almonds, solely because I still have half a bag of chopped pecan pieces from Georgia. On lightly-toasted sourdough bread, this salad definitely satisfied my craving!

Curried Chicken Salad
adapted from Life's Ambrosia

1/2 cup mayonnaise (or plain yogurt)
1 Tbsp white wine vinegar
1 Tbsp curry powder
1/4 tsp cumin
1/4 tsp garam masala
1 Tbsp minced cilantro
1/4 cup dried cherries
1/4 cup chopped pecans
2 cups diced cooked chicken (I used a deli rotisserie chicken)
Salt & pepper to taste

Whisk together the mayonnaise/yogurt, vinegar, curry powder, cumin and garam masala. Stir in the cilantro, cherries and pecans.

Fold in the chicken pieces and stir to coat thoroughly. Cover and chill for 30 minutes, then season with salt and pepper to taste just before serving.


  1. Chicken salad is quite possibly my favorite thing ever! Love your post.