I made this a few years ago, thrown together with what I thought in my head would make a delicious curry chicken salad. I was correct! My mommy friends and I devoured it during our kids play group, tried (unsuccessfully) to turn our kids onto it, made it several more times – even made it for a baby shower I catered and served it on mini croissants. Huge hit.
And then I totally forgot about it.
Until last week. Winter you don’t really consider prime chicken salad eating weather, but I feel with the warm, comforting scents of curry and turmeric included in this dish, it can easily slip into the winter rotation.
Kids are still a no-go on this, but my husband was thrilled when he came home to discover this was dinner. Served open faced on toasted sourdough bread layered with a little swipe of butter while still hot – topped with this beautiful concoction – you will have one happy eater on your hands.
- 2 cup shredded chicken
- 1/2 cup mayo
- 1/2 cup chopped cashews
- 1/2 cup golden raisins
- 1 tbs curry
- 1 teas tumeric
- 1 teas kosher salt
- juice 1/2 lemon
- Mix all together. Be happy, share with others.