Curried Chicken Salad - Something Natural, Nantucket

Submitted by swissms

"From the Something Natural restaurant in Nantucket, MA as seen on Rachael Ray's $40 a Day. This is a very flavorful, no mayonnaise, chicken salad that is excellent served on croissants, multi-grain bread or salad greens. I have adapted to use 1/2 c. sour cream and 1/2 c. yogurt rather than 1 c. yogurt. Be sure to taste as you season because flavor may vary depending on the strength of your curry powder and Dijon mustard."

 

• Ready In: 15mins
• Ingredients: 12
• Yields: 10 sandwiches
• Serves: 10

ingredients

• 1 1⁄2 lbs boneless and skinless cooked chicken, cooled and cut into small cubes
• 1⁄2 cup plain nonfat yogurt
• 1⁄2 cup sour cream
• 1⁄4 - 1⁄2 cup Dijon mustard, to taste
• 1 1⁄2 tablespoons curry powder
• 1⁄2 tablespoon ground cumin
• 1⁄2 teaspoon cayenne pepper, plus more to taste
• 1⁄2 cup raisins or 1 cup halved red seedless grapes
• kosher salt, to taste
• fresh ground black pepper, to taste
• 1⁄2 cup cashews

• Serving suggestion

• croissants or salad greens

directions

1. In a large bowl, combine yogurt, mustard, curry powder, cumin, and cayenne pepper. Add the cubed chicken and raisins. Season with salt, pepper and more cayenne, if desired. Refrigerate 30 minutes to allow flavors to blend.
2. Mix in the cashews right before serving so they stay crunchy. Serve as a sandwich on bread or on a bed of lettuce as a salad.

Reviews

[Dreamer in Ontario]

This was a very flavourful chicken salad. I made only enough for two servings, used the raisin option and served it on homemade bread. Thanks for sharing. Made for PRMR tag.

 

[Debbwl]

Makes a very nice lunch. We enjoyed it oh hearty whole grain bread. Cut recipe back to serve two. The description is correct in telling you to start on the low side and add to taste. As we had a very strong Dijon using the minimum amount turn out to be the correct amount for our taste. Please do not leave out the raisins or the cashews as they are what gives this salad it's balance. Thanks so much for the post.