Curry Chicken Salad

There is no end to how many ways chicken can be prepared. Yet it seems to be one of those familiar foods we fall back on when we don’t know what else to make, and can’t think of a creative way to make it. Look no further. Your creative drought is about to be over. Curry chicken salad is a Caribbean twist on a traditional chicken dish. If you appreciate the flair of island flavors, this will soon be a new favorite.

Level: Easy                             Prep: 20 mins

Serves: Approximately 10       Mix: 5-10 mins

Curry Chicken Salad

5 cooked chicken breasts, cubed

1 bunch of fresh scallions, chopped

½ bushel of cilantro, chopped

2 Granny Smith apples, medium diced

1 ½ cup raisins

1 cup chopped walnuts (almonds make a nice alternative)

½ tsp ground ginger

4 tbsp curry powder (mild)

1 cup mayonnaise/salad dressing

¼ cup mango chutney

Combine all ingredients in a large bowl until well blended. You can serve as is, or on a bed of fresh greens like spinach, endive or a mesclun salad. This salad also makes wonderful wraps and sandwiches. I’d recommend a rustic artisan bread that is hearty enough to contain and compliment the robust flavors and textures offered in this dish.