Rob's Curried Chicken Salad
Sara Wilson
Rob cooks like he tightens bolts ATM (about that much). Use this recipe as reference and taste as you go.
ingredients
- 1 8oz can chunk pineapple (drained, keep some of the juice for later!)
- 4 cups shredded cooked chicken
- 2 Tbsp chopped green onions
- 1/3 cup toasted slivered almonds (ATM probably bout 1/2-2/3 cup)
- 1/3 cup raisins (ATM probably bout 1/2 cup)
- 2/3 cup mayonnaise (ATM probably bout 1/2- cup –LIGHT!!)
- 1 tbsp Dijon mustard (ATM probably 1 1/2 tbsp)
- 3/4 tsp curry powder (ATM probably 1 full tsp)
- 1/8 tsp salt (tried with & w/o, can’t tell the difference)
- Celery if desired (haven’t tried yet with)
directions
- 1
Cook chicken (I boil mine in water so it is still soft, not dry)
- 2
Drain pineapple, reserving 2 tbsp juice (ATM, I probably only use about 1 tbsp). Combine pineapple (I slice small before adding) chicken, green onions, slivered almonds, and raisins.
- 3
Combine reserved pineapple juice, mayo, Dijon mustard, curry powder (adding while mixing), and salt. Add to chicken mixture and toss well. Cover and chill~
- 4
Served best on croissants, normally with fresh lettuce and tomatoes.
notes
Recipe courtesy of Rob Gordon.
Source: Sara Wilson
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