Curry Chicken Salad
This is my own recipe based on The Fresh Market’s list of ingredients:
1 cup Mayo,
1 TB + 1 tsp. Sweet Curry Powder,
Scallions, 1-2 stalks,
1 small box Golden Raisins, about 1/4cup,
2 TB Mango Chutney,
2 1/2tsp. Chopped Pecans,
Fresh ground pepper (I did five turns with a pepper mill),
Chicken, cooked, cut into cubes (in the picture that goes with this, the chicken is cut much smaller than I would have liked) – about 2 cups is what I used; with cubed it may come out to more if you’re actually measuring it,
Water chestnuts, drained – about 1/8-1/4cup (I just grabbed a handful and diced them).
Mix 1 cup of Mayonnaise and 1 TB + 1 tsp. Sweet Curry Powder and set aside.
Most of the rest is to taste.
Cut up chicken and put into a separate bowl.
Add diced scallions, chopped water chestnuts, a handful of golden raisins, 2 TB of mango chutney, about 1 tsp. of pepper (put in however much you like for your own tastes), 2 1/2tsp. pecans.
Mix with a fork.
Add in the mayo mixture and mix again, then add more until you have the desired consistency. If it’s too wet, add more chicken or solids like the scallions and water chestnuts, etc. If it’s too dry, add more of the mayo mixture (you should have a little left over.)