Curried Chicken Salad

Many years ago, when I was working as a design manager in a professional services firm, one of the freelancers I regularly hired invited me to a potluck house party.  It was mostly women and someone hired a fortune teller (apparently, this was the purpose of the party); everyone took turns going upstairs to have their fortune read. Everyone but me. I have never been a fan, to be honest, it’s a bit freaky to me so I stay clear. Fortunately for me, someone brought this salad and I was just as happy, sitting downstairs munching on this delicious dish. I asked for the recipe and it was quickly jotted down on a scrap piece of paper. It’s been many years since I’ve made it and I have lost the recipe so I really had to stretch my memory to come up with the dressing but I think I’ve got it and it’s a keeper. It’s important to toast the curry powder either dry or in a little oil to bring out the full flavour and subdue the bitterness that it could have. The salad is best made hours or a day before you plan on eating.

I stuffed a delicious freshly baked croissant with the tasty salad. Definitely a keeper.

Curried Chicken Salad in a Croissant

Makes enough for 2 for lunch

Ingredients:

• 15 mL curry powder, heat level is your choice
• 15 mL oil (optional)
• 3 g salt
• 125 mL yogurt
• 75 mL mayonnaise
• 30 mL lime juice
• pinch of sugar
• 150 g rotisserie chicken, cubed
• 40 g raisins
• 50 g celery, cubed
• 1/2 red pepper, cut into small cubes
• 2 scallions, thinly sliced
• 30 g pecans, toasted and roughly chopped

Directions:

1. Heat the oil in a small frying pan and add the curry powder and salt and cook until fragrant, remove from heat and set aside to cool.
2. Combine the yogurt, mayonnaise, lime juice and stir well. Once the curry has cooled, add it to the yogurt mixture and mix well. Taste and add sugar as desired.
3. Combine the chicken, celery, raisins, red peppers and scallions and mix into the prepared dressing. Stir well to coat. Set in the refrigerator for a few hours for the flavours to meld.
4. When ready to serve, cut the croissant lengthwise in the center and open up like a clam. Stir half of the pecans into the salad, reserving the other half for garnish. Spoon the salad into the croissant and sprinkle each croissant with a quarter of the remaining toasted pecans.

Notes:

• I had made some crispy shallots for another dish and saved the oil from frying the shallots, the oil was quite fragrant, so I used the shallot oil to toast the curry powder.
• You don’t need to add sugar, just taste the dressing to be sure. You can make the dressing a day in advance which will help the flavours come together.
• You can also serve this on a bed of greens instead of a croissant, but I had some at home, so why not.