Curried Chicken Salad Recipe

Fresh picked Wealthy apples gave me a hankerin' for chicken salad for my lunch break from sorting them for tomorrow's Bucyrus Farmers Market. That's one of the glories about Wealthy apples; they are an excellent all-purpose apple. Another glory is that it ripens early. In my corner of Ohio they are ripe for the taking now.

I love to add curry powder to chicken salad. Of course, if you do not like curry you can omit it. When Wealthy apples are first ripe, they are a bit on the tart side. When they continue to ripen they sweeten up a bit. Today's version was on the tart side, so I added a small amount of sugar to the salad after I plated it.

Eating lunch on the run or planning a picnic?  I like to make all sorts of sandwiches with chicken salad; from rustic types like bread, buns or wraps, to fancier croissants. Win, win, win, and win!

Marcheta *yum...

Curried Chicken Salad

Makes 3 salads or 4 or 5 sandwiches or wraps

Ingredients

1 cup mayonnaise or Miracle Whip (whichever you prefer)               1 teaspoon curry powder

1 med. apple, diced  (about 1cup)                               2 celery stalks, sliced thin (about ½ cup)

¼ c walnut or pecans (optional)                                                                       1/8 teaspoon salt

1 T water or juices from cooking the chicken

1 cup chopped grilled or cooked boneless, skinless chicken breast       

Preparation

Combine mayonnaise, water, and curry powder in a medium bowl, stirring with a whisk until well blended. Add the chicken, apple, celery, and salt; stir mixture well to combine. Cover and chill. Garnish with nuts, if desired.