Curry Chicken Salad

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This curried chicken salad is sweet from the addition of raisins. Serve it atop a bed of lightly dressed mixed greens or in sandwiches on nutty, whole grain bread.

Note: I recommend you hold back when adding the mayonnaise. Depending on how “wet” you like your chicken salad you may not need all of the mayonnaise. If you have some mayonnaise left over, use it to dress the sandwich bread.

Serves 4 to 6/ Makes about 6 cups

1 cup mayonnaise

1 tablespoons grated fresh ginger

1 tablespoon curry powder

Juice of 1 lime

1 teaspoon ground cumin

1 teaspoon ground coriander

4 cups shredded cooked chicken (from 1 whole roasted chicken)

1/2 cup julienne red bell pepper

1/2 cup golden raisins

1/2 cup shredded coconut

1/2 cup slivered or sliced almonds (optional)

2 celery ribs, chopped

1/4 cup chopped fresh cilantro

6 scallions, chopped (white and green part)

Sea salt and freshly ground black pepper to taste

Whisk the mayonnaise, ginger, curry, lime juice, cumin, and coriander together in a small bowl. Combine the chicken, peppers, raisins, coconut, almonds, celery, cilantro, and scallions in a large bowl. Add the mayonnaise, season with salt and pepper, and toss to coat. Store covered and refrigerated until ready to serve. Keeps for 3 days.


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