I took this great flavorful salad, and packed it into a pocket bread (or Pita), and wow was it delicious.
Curried Chicken Salad
6 chicken breasts, cooked and chopped (I used ½ of a turkey breast, cooked picked off the bone and chopped)1 ½ cups mayonnaise
¼ cup Major Grey’s chutney (I used my homemade Pineapple Chutney)
4 tablespoons curry powder
1 cup medium-diced celery (2 large stalks)
Green Onion, chopped (white and green parts)
½ cup currents
Salt and pepper, to taste
1 cup whole roasted, salted cashews
1 package Fresh Pocket or Pita bread
For the dressing, combine the mayonnaise, chutney, curry powder, and 1 ½ teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and in fresh pita, or pocket bread.
|I forgot to snap a picture the night before, so this was lunch version....but you get the picture!|