Curried Chicken Salad

Years ago I spent a long weekend in the San Juan Islands with my almost-sister-in-law and her friends for the most low-key, lovely bachelorette weekend. My little brother was marrying an awesome woman, and I was thrilled to join her and her friends for a fun weekend away. We rented a great house with a view of Puget Sound and incoming ferries. The weather was flawless for a spring weekend and everywhere we went, daffodils and tulips were blooming all along the roads, in cheerful front yards and every window box we walked past. It was a dreamy weekend for a dozen reasons, but the sunshine combined with blooming spring flowers and the sparkling blue water of the Sound will remain a crystal clear memory for the rest of my life.

We spent the weekend eating great food, drinking too much coffee and wine and mostly just relaxing. As often happens in a group dynamic, each of us fell into a role. The caretaker friend had a meal plan and brought more than enough groceries for everything we might need. Another friend had a constant stream of funny stories and outrageous tales to keep us laughing the entire time. The rest of us helped in all sorts of little ways, mostly just making sure the dishes got done and the bride’s wine glass refilled.

One day we packed a big picnic lunch and made our way to a lavender farm to enjoy it. Yes, it really was movie-like and beautiful as you might be imagining. Our caretaker friend made two kinds of chicken salad; one being an earthy, savory and sweet curried version. We gobbled it up with warm pita bread and crackers. She made a traditional chicken salad as well which was just as lovely, but there was something really special and delicious about the curried version.

After lots of trial and error, this is my go-to curried chicken salad recipe. I like to use the white meat off a rotisserie chicken I pick up at the grocery store, but you could use leftover grilled chicken or simply poach a couple chicken breasts in chicken broth on your stove. Use whatever is easiest or have on hand. My recipe uses crunchy apples, celery, raisins, chopped pistachios and a dash of Chinese five star powder.

I love to make a big batch of chicken salad early in the week and keep leftovers in the fridge for easy lunches all week. You’ll notice this recipe has varying quantities and I did this purposefully so you can tweak the recipe to your preference. We might not be able to transport ourselves to a lavender field on the Puget Sound, but our Yakima Valley has its own stunning spring views, so make yourself a good lunch this week and find a lovely spot on a sunny afternoon to enjoy it.

Curried Chicken Salad

• 4-5 cups shredded rotisserie chicken meat, skin removed

• 1 medium Cosmic Crisp apple, diced

• 3 stalks celery, diced

• 1/2 cup raisins

• 1/3 cup, pistachios, chopped

• 3 green onions, white parts removed, diced

• 2 tablespoons flat leaf parsley, minced

• 2/3 cup plain greek yogurt

• 1/3-1/2 cup olive oil mayonnaise

• 3 heaping tablespoons yellow curry powder

• 1 teaspoon Chinese five spice powder

• 1/2 teaspoon Kosher salt

Start by removing chicken breast meat off the bone of your rotisserie chicken, peeling away the skin as you go and chopping or shredding the meat into bite-size pieces. Place the chicken in a large bowl and briefly set aside.

Rinse and chop the apple, celery and green onions. You want the apple and celery to be about the same size, so dice the produce small, giving everything a good rough chop before adding to the bowl with the chicken.

Mince the parsley and rough chop the pistachios. Add them to the bowl as well along with the raisins. Sprinkle with a pinch of Kosher salt and toss to combine.

Add the greek yogurt, mayonnaise, curry powder and Chinese five star powder to the bowl, mixing well until all the ingredients are combined and well-mixed. Sprinkle the chicken salad with the remaining Kosher salt and stir one last time. Taste and adjust the seasonings with a bit more curry powder or salt to meet your preferences (only if needed).

To make an open-faced chicken salad sandwich, lightly toast a piece of French or sourdough bread in the toaster oven. Lightly coat it in salted butter, then pile the curried chicken salad on the buttered toast. Serve open faced with an extra sprinkle of flat leaf parsley.