Curried Chicken Salad

This is not a "new to me" recipe; it's one that I've pulled from my personal recipe box. In fact, this is based on my Uncle Eric's recipe, one that he served at a small coffee house/lunch spot (The New Leaf Cafe) that he used to own with my Aunt Nancy (his sister) in Springfield, Illinois, in the early 1990's.

My favorite photo of Eric, taken at his house in New Orleans after Hurricane Katrina

I like this recipe so much that I asked him to make it for my high school graduation party. It's my favorite chicken salad, and during the summer I usually make it every couple weeks or so. Each time I do, I'm hit with a wave of nostalgia.

Curried Chicken Salad

4 cups cooked chicken, shredded or chopped
2 stalks celery, chopped
2 cups red grapes, halved
1/2 cup slivered almonds, toasted
1 cup mayonnaise
2 tablespoons curry powder
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon black pepper

• In a small bowl, mix the mayo, curry powder, garlic, salt & pepper. Taste & add more curry powder if desired. The dressing should be yellow & you should be able to taste the curry powder. How much you use to achieve this depends, of course, on the type of curry powder you use. 
• In a large bowl, combine the chicken, celery, grapes, and almonds. Fold in the dressing, a little at a time, until desired consistency. Serve immediately (on bread, with crackers, or simply with a fork) or cover & refrigerate.