Curried Chicken Salad
This is the best use I know for leftover chicken, turkey, or even duck. It may well bring forth more flavor than your original chicken dish. Better still, news has appeared lately that says the ingredients in curry powder clean out your arteries.
If you don’t have curry powder, blend approximately equal amounts of cumin, turmeric, coriander, cayenne, and black pepper. That’s what Indian cooks do anyway.
- 2 cups mayonnaise
- 1 Tbs. Creole mustard
- 1 Tbs. caraway vinegar
- 1 Tbs. Worcestershire
- 1 Tbs. Tabasco
- 1 Tbs. curry powder
- 2 tsp. salt
- 2 tsp. freshly-ground black pepper
- 1 medium yellow onion, chopped
- 4 ribs celery, chopped
- 1/2 bunch green onion tops, chopped
- 2 Lbs. chicken, deboned and skinned, coarsely chopped
- 1 cup red seedless grapes
Put ingredients into a big bowl in the order listed, and stir in well. That’s it! The salad improves in flavor if it is made six to eight hours before you’re ready to eat and refrigerated.