Marie loves making unique recipes at home and giving tips on how to make them.
How to Make Curried Chicken Salad With Grapes and Dried Cranberries
- 4 cups chicken, cooked and shredded
- 1/2 cup + 2 tablespoons mayonnaise
- 1 1/2 tablespoon curry powder
- 2 tablespoons mustard
- 8 dill pickle slices, diced
- 1 handful grapes
- 1 handful raisins or dried cranberries
- Pepper, to taste
- 2 tablespoons pickle juice
- Combine mayo, curry powder, pickle juice, and mustard.
- Add shredded chicken, diced pickles, grapes, and dried cranberries. Season with pepper. Stir until the chicken becomes slightly more shredded.
- Serve on fresh bread with pickles and tomatoes, or add a scoop to the top of your salad.
On Baking the Chicken
I purchase a cheap whole chicken from Aldi's and bake it with the basic instructions. I end up using nearly all the chicken for this recipe, minus however much my boyfriend sneakily eats. I'Il put it in a well oiled pan, with a little chicken broth, and I brush the chicken with melted butter and sprinkle with thyme, garlic, and onion powder.
1. Preheat oven to 450 degrees and bake thawed whole chicken for 10 to 15 minutes.
2. Reduce temperature to 350 degrees and roast for 20 minutes per pound. Baste the chicken every 25 minutes or so.
After Baking the Chicken
Let the chicken cool down considerably. I usually just eat some of the goodies with the skin and shred the rest by hand. Don't strain yourself to get the chicken shredded a ton—be kind of lazy about it. When you mix the curry by hand, the chicken will actually break up a fairly decent amount.
It All Started at a Quaint and Cute Coffee Shop...
I am finding more and more ways of incorporating curry into my dishes. Sandwiches happen to be one of my favorite types of meals. I learned about this delicious curry chicken salad with grapes while working at a cute and quaint little coffee shop. I loved going there to work on my college assignments and readings—and eventually got hired there!
Unfortunately, the coffee shop went out of business. It was a total loss for the little community of customers. I loved working there because all of the wraps, sandwiches, muffins, treats, and bread were homemade.
I will miss all the wonderful smells upon entering the coffee shop... the smell of fresh baked chicken, bacon, and coffee. It was lovely. And, oh my gosh, the freshly baked breads there smelled heavenly. There was a rosemary and thyme bread that I was particularly fond of and a honey-wheat bread that smelled lightly sweet. All the smells, honestly, warmed my soul. It evoked a feeling of comfort.
That's probably why working with Mary, the woman who owned the coffee shop, was like baking goodies with my Momma. She created an environment that felt just like home. That's why the customers loved it.
When I was working there, Mary eventually had to push my co-worker and I out of the nest to manage the place on our own. It was during our first closing shift that we realized that there were never exact recipes to follow.
When Mary taught us how to make the goods, it involved adding the fresh ingredients by using our senses. Dishes were made by eyeing the volume, examining the color of the dish, the relative weights of the ingredients in our hand, and of course, test-tasting. I recall one of her instructions for this chicken curry salad was to shake the curry in "like you're having a conversation with someone" while you're making it. That is, don't be shy with the curry. I tried to add curry liberally to the salad, but my chicken curry salad never came out quite as good as Mary's. I think this recipe came out almost as good as her curry chicken salad recipe—but, of course, I am remembering this through rose-colored lenses. Man, I miss that place. It was like a second home to me.
Whenever I sit down and enjoy a curried chicken salad sandwich or have a scoop of it on the side of a delicious salad, it always brings me back. Love the little bites of sweetness with the Craisins. Now, if only I could make homemade honey-wheat bread like Mary (something I am still working on!). Lightly pan-fry your bread with spray olive-oil. Getting the bread a warm-roasted brown color, will help to really enhance the flavor of this sandwich. Maybe you'll even want to try it Mary's way with slices of tomato too.
mariexotoni (author) on October 06, 2016:
I just added clarity! I used dill, but I bet bread and butter pickles would be awesome too. And thanks so much for the lovely comment! Enjoy your day :)
Susan Deppner from Arkansas USA on October 06, 2016:
This curry chicken salad sounds heavenly? Is it dill pickle slices that you use? I'll definitely be making this soon. In the meantime, sharing everywhere!