Curry Chicken Salad

 
Curry chicken salad is one of those things that no one in my house likes except me.  The first time I had it was years ago when I worked just outside Boston.  Someone from our office ordered a bunch of sandwiches from a local bakery/sandwich shop for a meeting, and there was a curry chicken salad sandwich left over.  My boss insisted I try it because it was soooo good.  I'll never forget that moment - homemade bread, curry chicken salad with lettuce and mango chutney on top......mmmm, it was unbelievably delicious.  

Over time, this is the recipe I've settled on, which is based on my personal preferences.  I love it, but curry isn't for everyone.  Since I'm the only that eats it, I don't make it very often.  This year we had an over abundance of cucumbers from the garden, so I tried to come up with new ways to eat them up.  Using them as sandwich boats was one of my favorites - perfect lunch for work, and you can get really creative with filling them!  If you like mango chutney, I highly recommend topping this curried chicken salad with it on a sandwich. 

Curry Chicken Salad

2 skinless chicken breasts, cooked and shredded or chopped
2 scallions, chopped
1/2 cup mayonnaise
2 tsp curry powder
1 tsp honey
1/3 cup raisins
salt and pepper 

Add the chicken to a medium sized bowl, along with the rest of the ingredients.  Stir well to combine.  Taste, then season with salt and pepper to taste.  Cover with plastic wrap and place in the refrigerator for a couple of hours (or overnight) to let the flavors to come together.  Serve as a sandwich or on top of leafy greens for a wonderful salad.

*Note - cashews are a nice addition to this recipe.  It gives it a nice contrast as you chew, so if you want to you can add 1/2 chopped cashews.