|My favorite photo of Eric, taken at his house in New Orleans after Hurricane Katrina|
I like this recipe so much that I asked him to make it for my high school graduation party. It's my favorite chicken salad, and during the summer I usually make it every couple weeks or so. Each time I do, I'm hit with a wave of nostalgia.
Curried Chicken Salad
4 cups cooked chicken, shredded or chopped
2 stalks celery, chopped
2 cups red grapes, halved
1/2 cup slivered almonds, toasted
1 cup mayonnaise
2 tablespoons curry powder
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
- In a small bowl, mix the mayo, curry powder, garlic, salt & pepper. Taste & add more curry powder if desired. The dressing should be yellow & you should be able to taste the curry powder. How much you use to achieve this depends, of course, on the type of curry powder you use.
- In a large bowl, combine the chicken, celery, grapes, and almonds. Fold in the dressing, a little at a time, until desired consistency. Serve immediately (on bread, with crackers, or simply with a fork) or cover & refrigerate.