Recipe

Famous Curried Chicken Salad

Prep Time: 20 min

Cook Time:

Serves: 6

Patachou is a French lunch spot nestled in a tiny stretch of trendy shops on Toronto’s Yonge street. You’re always assured of superb croissants, the best of French pastries and classically made sandwiches and salads. At the top of the popularity list is a curried chicken salad chockfull of dried apricots and plump raisins. I am sure they use homemade mayo, but my takeoff of their creation using store-bought mayonnaise is so renowned with friends that when I’m invited to a lunch potluck I’m often asked if I will bring this main salad along.

Contributed By: Developed for CFC by Monda Rosenberg

Ingredients

4 cups (1 L) cooked chicken cubes

1 cooked rotisserie chicken

1/2 cup (125 mL) golden raisins

1/2 cup (125 mL) mayonnaise

1/4 cup (60 mL) sour cream, not no-fat

1 tbsp (15 mL) hot curry paste, preferably yellow Thai

1/2 tsp (2.5 mL) salt

1/2 cup (125 mL) whole dried apricots

2 celery stalks, thinly-sliced

4 green onions, thinly-sliced

1 apple, peeled

1/2 cup (125 mL) finely-chopped coriander (optional)

1/4 cup (60 mL) chopped almonds with the skin on (optional)

Instructions

1 Cube chicken and measure out about 4 cups (1 L). Put raisins in a microwaveable bowl. Cover with water and microwave until boiling. Set aside to plump.

2 Combine mayonnaise, sour cream, curry paste and salt in a large bowl. Blend together until no streaks of curry remain. Stir in chicken.

3 Measure out whole apricots, then thinly slice. Add to salad with celery and green onions. Drain raisins and stir in. Dice apple and stir in along with the coriander if using. Then taste and add more curry or salt if you like. If not creamy enough, stir in more mayonnaise or sour cream, a little at a time. Stir in nuts or save for sprinkling over the salad. If making ahead, cover and refrigerate up to 2 days. Serve on lettuce or a bed of greens.