1 1/2 pounds raw chicken, cooked
1 cup sliced celery, sliced
1 cup red grapes, halved
3/4 cup toasted almonds
1 cup mayonnaise
1 1/2 teaspoons curry powder
chopped cilantro, to taste (optional)
TIM'S NOTES: Chicken: I used boneless, skinless chicken breast, and when raw, I cut it up in very small pieces. I sautéed them in a little olive oil until cooked. I salted and peppered them when done. You could use other cooking methods like poaching in water, baking, or whatever. I sautéed the chicken because I thought it would be a better flavor. Also cutting the chicken breast in smaller pieces before cooking (as opposed to leaving whole or cutting up after) facilitates a faster cooking process.
Almonds: I used slivered almonds, but you could also use sliced almonds if you wanted. I am thinking toasted cashews or pecans would also work.
Mayo: I blended the curry into the mayo and let it sit in the fridge for a couple hours to infuse. In fact, I chilled all of the ingredients before mixing together. And I like curry, so 1 1/2 teaspoons was good for me. You might like to dial it back to 1 teaspoon to start. After mixing with the mayo, give it a taste. If you think it needs more add the rest.
I served my chicken salad on a bed of chiffonaded spinach, but you could use any kind of lettuce or green you wanted. I am also thinking that serving this with lime wedges would be good, too. Use your imagination and have fun!
