I like to serve this unique take on chicken salad for lunch on hearty multigrain toast or with sliced cucumber and red onion in a fresh pita. For a pretty appetizer, spoon the salad onto endive leaves, arrange them in a spoke pattern on a platter, and sprinkle over the almonds and chives. The amount of curry powder called for here might look like a lot but it’s what makes this taste so good. If you want to be sure, whisk just half of it into the mayonnaise and taste before adding the rest. Water chestnuts add a satisfying crunch; you can replace them with 1 cup diced celery or jicama. Chill the salad for 2 hours for the best flavor.
| PREP: 15 minutes, plus 2 hours chilling | COOK: none | COOL: none |
6 cups shredded meat from store-bought rotisserie chicken or Poached Chicken Breasts
One 8-ounce can diced water chestnuts, drained
1 cup chopped or sliced almonds, toasted
½ cup minced chives
2 cups mayonnaise, preferably Hellmann’s
2 tablespoons soy sauce
3 tablespoons curry powder
½ teaspoon garlic powder
½ teaspoon kosher salt
½ teaspoon ground white pepper
One 1-pound loaf hearty bread, cut into ½-inch-thick slices and toasted
Endive leaves (optional)
1. In a large bowl, combine the chicken, water chestnuts, toasted almonds, and chives (hold back a few almonds and chives for garnish). Toss to combine evenly, then set aside.
2. In a medium bowl, whisk together the mayonnaise, soy sauce, curry powder, garlic powder, salt, and white pepper. Pour over the chicken and stir until well combined.
3. Cover and refrigerate for 2 hours before serving. Sprinkle the chicken salad with the reserved almonds and chives and serve with toast and endive leaves (if using).
4. Store in a covered container in the refrigerator for up to 3 days.
Makes 6 servings
TOASTING NUTS & SESAME SEEDS
TO TOAST ON THE STOVETOP: Place the nuts or seeds in a single layer in a dry skillet over medium heat and toast, stirring frequently, until lightly browned and fragrant, 4 to 8 minutes. Immediately transfer the nuts or seeds to a plate to cool.
TO TOAST IN THE OVEN: Preheat the oven to 350°F. Spread the nuts or seeds on a rimmed baking sheet and toast in the oven, shaking the pan once or twice, until lightly browned and fragrant, 10 to 12 minutes. Immediately transfer the nuts or seeds to a plate to cool.