Curry Chicken Salad

Submitted by Heather

Do you ever feel like you eat the same thing for lunch every day?  I seem to go back and forth between salad and deli-turkey sandwiches.  They're not bad, but sometimes it's nice to shake things up a bit.  That's where these yummy curry chicken salad sandwiches come in.  I never feel like making much of a fuss at lunchtime (read: doing more than throwing already prepared stuff in the microwave or on some bread), so I make this chicken salad the day before and store it in the fridge for the next few lunches.  My husband is lucky if he gets any, since I'm always pushing the leftovers from dinner on him.  I usually make it with "light" ingredients, but it's probably even more delicious with the full fat versions.  And I know some of you feel very strongly about mayo vs. Miracle Whip.  Just choose whichever suits you best or whichever one you have in the fridge.

I've used canned chicken from Costco, chicken cooked in a crockpot and rotisserie chicken and they're all good in this recipe.  And don't skip the apples (and peppers!).  They add a nice sweetness and crunch that I much prefer to the usual celery you find in these kinds of salads. 

I love to eat this salad on toasted sourdough bread or even better, homemade bread.  In the picture above the salad is on homemade wheat bread made by my neighbors.  It's delicious and if I can ever wrestle the recipe from them, I'll share the goodness.

1/2 C. light mayonnaise or Miracle Whip

1/2 C. light sour cream

1 T. lemon juice

2 tsp. curry powder

1/2 tsp. dijon mustard (or any mustard on hand)

3 1/2 C. cooked chicken, chopped

one green onion, chopped

1/2 red, orange or yellow pepper (optional)

1/2 apple, chopped small

1/2 C. chopped roasted cashews

salt and pepper to taste

In a small bowl, blend the mayonnaise, sour cream, lemon juice, curry powder, and mustard and then set aside.

Next combine the chicken, green onion, pepper, apple, and cashews in a large bowl. Add the dressing and mix well.  Salt and pepper the chicken salad to taste.

Note: If you plan on storing this to eat later, don't add the cashews until serving time or they'll get soft.

Source:  I have no idea.  I have a recipe ripped from a magazine that I used for inspiration, but I've changed it quite a bit.