to begin, it should be noted that i do not like raisins. like-at all. grapes? love em.
there is so much texture and a real abundance of flavor going on in this recipe-and that includes those poor shriveled up grapes. i am typically one of those people that prefers that you not mess with my chicken salad. i mean really, leave it be. but i am now changed forever. a whole foods market in boulder colorado sells this stuff and i fell in love with it a few years ago. my whole foods doesn’t make it, so i had to do it myself. take that large, awesome grocery store chain.
raisins for president! but only in curry chicken salad.
Curried Chicken Salad
5 small chicken breasts, cooked and diced (about 3 cups-i roasted mine with olive oil, salt and pepper)
1/2 cup organic mayo (i have used olive oil mayo too)
1 cup diced celery
1/2 cup slivered almonds
1/2 of a snack pack (1.5 ounces) of raisins or as many as you like
2 tablespoons curry powder
splash of water or white wine
instructions and directions:
in a large bowl, combine mayo, curry, a pinch salt and a splash of water or wine. combine well. add chicken and stir. add remaining ingredients and stir once more. add another splash of water or wine if needed to thin. season to taste with salt.
i find that the longer this sits, the better it gets, so i make a day ahead. keeps for 5 days in the fridge.