Reclamation Chicken Salad
Continuing Adventures in Recipe Abuse
Ingredients
4 cups cooked chicken, shreddedĀ (2 pound cold rotisserie chicken, garlic and herb flavor)
1 onion, diced (Vidalia onion, about one cup)
Oil for saute (olive oil)
2 tablespoons chopped curry brick (Vermont mild-hot, ā of half the package)
1/2 cup unsalted chicken stock
1 tablespoon tomato paste
1 tablespoon lemon juice
2 tablespoon mango chutney (Sharwood's mango chutney Major Grey, mild)
1/2 cup plain Greek yogurt (Kroger Plain Greek Nonfat Yogurt, 5.3 oz)
1/2 cup mayonnaise (Dukeās Mayonnaise, enough added to the yogurt to make one cup)
InstructionsĀ
Saute the chopped onion in oil until very soft and translucent. Add in the curry brick and stir, cooking briefly, just long enough for the seasoning to become aromatic, then add the chicken stock and simmer briefly.
Remove the pan from the heat and stir in the tomato paste and lemon juice until well mixed.
While the curry mixture is cooling, mix the chutney, Greek yogurt and mayonnaise in a two-quart bowl. When the curry mixture has cooled somewhat, pour into the bowl and stir to combine. Finally, fold in the chicken and let cool; keep cold until ready to serve.
Notes
Mis En Place is Important! The curry brick needs to be chopped up, do not skip this step. It will melt and become aromatic quickly, and the chicken stock needs to be immediately on hand.
Served this the first time on brown rice, and in pita pockets. This time I tried it on whole wheat toast with avocado on the side and it worked nicely.
Himself still doesnāt care for it (his version of chicken salad is a can of chicken, drained, with just enough Miracle Whip to coat everything)
