This is a wonderfully simple chicken curry salad that is perfect to serve in a sandwich or with a baked potato for lunch. The honey and the brown mustard add some extra depth and the spices provide some good kick. Do add some slivered almonds and raisins - they lift up this entire dish. If you choose to serve this in a sandwich, then some good quality sour dough bread would be nice. We like to grill slices on a cast iron pan in some butter, then plate the sandwich with ruccola salad and a generous amount of this chicken curry salad. Perfect for a special lunch, perhaps with a light beer. Servings: 4
Ingredients: - 2,5 cups of shredded/chopped cooked chicken, preferably roasted
- 1 celery stalk, chopped
- 1/4 red onion, chopped
- 1 carrot, peeled and chopped
- 2 tbsps sour cream
- 3 tbsps mayonnaise
- juice of 1/4 lemon
- 1 tbsp honey
- 1 tbsp brown mustard
- raisins
- slivered almonds
Spices (to taste)
- curry powder (good amount)
- cumin
- tumeric
- onion salt
- basil & oregono
- cayenne
- salt & pepper
Method:
Mix all ingredients together in a bowl and adjust mayo, sour cream, spices, lemon juice, mustard and honey to taste. Preferably let sit for a few hours to let the flavors blend before serving.
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