I don’t know if anybody has heard of Wild Oats. They were an organic market that went defunct when Whole Foods made it big. I much preferred Wild Oats, but what can you do?
Anyways, one thing Wild Oats had (that Whole Foods had too, thank goodness) was a killer deli counter. They made this amazing curried turkey salad chock full of grapes, and celery, and all kinds of yummy things. I miss that salad…
Fortunately for you (and me) I finally, after years of attempts, have succeeded in recreating that salad. Only with chicken, because I didn’t have any turkey. Once I injected a little creativity, it was surprisingly easy to get it right.
I am sharing my cheater recipe here. Note that all of the measurements (especially for spices) are approximate. Please taste as you go and add more if needed/wanted.
Curried Chicken Salad
- 3 chicken breasts, cooked and cubed
- 1/4 C. mayo
- 2 celery ribs, washed and diced
- 1/3 C. red grapes, quartered
- 1/3 C. pecans, coarsely chopped
- 3 green onions, chopped
- 1/4 C. plain yogurt
- 2 tsp.-1 Tbsp. curry powder (depending on how hot you want it)
- 1/2 tsp. cumin
- 1/4 tsp. ginger
- 1/8 tsp. cinnamon
- 1/2-1 tsp. salt
- 1/2 tsp. fresh ground black pepper
Step 1: In a small bowl or ramekin, mix together the mayo and yogurt. Add all the spices and mix together well.
Step 2: Put the chicken, celery, grapes, green onions, and pecans in a bowl and mix them together. Add just enough of the mayo mixture to coat everything well, but not enough to drown it (I hate soggy chicken salad). Mix it all together and refrigerate it for at least an hour to allow the flavors to meld. You can serve it on bread, in a pita, or on iceberg lettuce.
I find it’s easiest to whip this salad up in the evening, before bed. That way it refrigerates overnight and is ready for lunch or dinner the next day.