Rebecca Nielsen's Recipe

Muchi Curry Chicken Salad

Category: Chicken

Serves/Makes: 7 cups
Difficulty: 2
Prep Time: 20 minutes

Ingredients:

6 cups chopped rotisserie chicken
1/3 cup scallions, green and white, finely chopped
1/4 cup cilantro, small chopped
2/3 cup celery, small chopped
5 baby kosher dill pickles, finely chopped
1/2 cup slivered almonds, rough chopped
1 cup good mayonnaise
3 T sour cream
2 T Dijon mustard
1/4 cup white wine
2 T Muchi Curry powder*
Kosher salt
Freshly ground black pepper

Preparation:

In a large mixing bowl add the chicken, scallions, cilantro, celery, dill pickles and almonds. Mix to combine. Salt and pepper to taste.

In small bowl of food processor add mayonnaise, sour cream, Dijon, white wine and muchi curry powder. Process until smooth.

Add about 3/4 of the dressing to the chicken mixture and mix to combine. You can always add too but can't take away, so this way if you don't like it super wet you can leave the other 1/4 of the dressing out. If you do, add the rest of the dressing. Taste for salt content and adjust if necessary.

Cooks Notes - Now don't get me wrong, you will want to eat this right away and that is perfectly OK. But because of the spices in the Muchi Curry powder I find it is best to refrigerate the chicken salad over night to let the flavors marry. My husband likes this as a simple sandwich, while I serve this in hollowed out tomatoes and make a great "light" week night dinner. For an appetizer hollow out cherry tomatoes and top with a small spoonful of chicken salad. The salad keeps well in an air tight container in the fridge.

*Muchi Curry is a combination of tumeric, cumin, ginger, corriander, fenugreek, cloves, garlic, celery seed and cayenne pepper. It is much more dimentional than curry and while spicy, it doesn't bop you over the head with the heat. It is available in your finer grocery stores and gourmet shops.