Cooking Club: Curry Chicken Salad

Hi! I know I haven't been around much this week. I am enjoying my time at my sister's wedding and with my family. But there are only so many Saturday's so I had to post the next recipe. This recipe was submitted by Raelynn. A little hint, if you aren't a huge celery fan, you might want to half the celery; but try it out and let me know what you think.

Curry Chicken Salad

America's Test Kitchen

Chicken:

The recipe has you cook 2 large (1 1/2 lbs each) bone-in, skin-on chicken breasts, but you can also use rotisserie or leftover chicken.

Raelynn used 3 boneless, skinless chicken breasts, just cooked in the oven from frozen.

Shred your chicken!

Salad:

2 celery ribs, cut into small dice

4 scallions, white and green parts, minced

3/4 cup mayonnaise

2 T fresh lemon juice

2 T fresh minced cilantro (or just use parsley, Rachel, since you hate cilantro) :-)

6 T raisins

2 tsp curry powder

1 T honey

Preparation:

Mix all ingredients together in a large bowl, including salt and pepper to taste.

Serve on rolls as sandwiches or over greens.