Curried Chicken or Turkey Salad

By -
from The Joy of Cooking (2006 version)

Geoff and I made this, and put it into croissants for delicious party hors d'oeuvres. They were gone by the end of the party, so in my book it was a hit. We'll probably make this again, just for ourselves.

Makes 4 servings

2 cups diced cooked chicken or turkey
1/4 cup chopped toasted walnuts, almonds, or cashews (we used walnuts)
1/4 cup dark or golden raisins (we used golden)
3 scallions, chopped
1 apple, cored, peeled, and coarsely chopped
2 celery ribs, thinly sliced
1/2 to 3/4 cup curry mayonnaise (recipe follows)
salt and black pepper to taste

Combine chicken, nuts, raisins, scallions, apple, and celery in a medium bowl. Mix in curry mayonnaise and salt and pepper. Serve on a bed of lettuce leaves (or in a sandwich).


Curry Mayonnaise
Makes generous 1 cup

2 tablespoons curry powder
2 tablespoons mild vegetable oil
1 cup mayonnaise
1 teaspoon fresh lime juice
1 teaspoon honey
1/4 teaspoon salt
1 tablespoon chopped mango chutney (optional)
1 tablespoon chopped kumquat (optional)
1 tablespoon slivered almonds (optional)

Stir curry powder and vegetable oil together in a small skillet over low heat for 30 to 60 seconds, until fragrant. Let cool, then whisk curry mixture into mayonnaise. Add remaining ingredients.

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