If this isn’t a Midwestern chicken salad, I don’t know what is.
Curry powder turned into the “it” spice to have in pantries in America during the 1950’s. People thought the flavor was exotic, and Americans being Americans, threw it into every dish and called it “new”.
Curry powder has been used for centuries in many different cultures, so Americans did NOT discover it. Brits even took the spice and claimed it as their own at one point in time–same for Germans!
Now curry infiltrates just about any cuisine you can think of. The Americanized version of curry dishes are VERY Americanized, this dish included. This curry salad contains both mayo and raisins, so…
I was looking for a different chicken salad recipe last week and came upon this one. I absolutely adore yellow curry powder. It reminds me of my mom’s pantry when I was a little kid for some reason. My mom didn’t use curry powder much, but I think the overwhelming smell of the spice would spill out of the jar while it was stored, even with the lid closed!
Curry chicken salad is really delightful. I enjoyed all the flavors (and yes, the mayo and raisins) and liked having this for lunch last week.
If you’re feeling adventurous, try out this chicken salad.
Curry Chicken Salad
A flavorful chicken salad with curry powder, raisins, cilantro and cashews.
- In a large bowl, whisk together mayonnaise, curry powder, turmeric, cayenne and honey.
- Add chicken, cilantro, and green onion to the bowl and stir.
- Stir in cashews and raisins and refrigerate until ready to serve.
- Serve chicken salad on top of naan topped with romaine lettuce.