Scott Drewno's Chicken Curry Salad 8.000

Deb Lindsey for The Washington Post

Oct 31, 2012

It begins with a store-bought rotisserie chicken, so this salad comes together fast after a little chopping. At the Source, executive chef Scott Drewno serves it in a sandwich.


Servings: 8

Yield: Makes about 2 pounds of salad

Ingredients
  • One 4-to-5-pound whole rotisserie chicken
  • 1/4 cup raisins
  • 1/4 cup coarsely chopped candied walnuts
  • 1 cup diced green apple, such as Granny Smith (from 1 to 2 apples)
  • 1 cup diced celery (from 2 to 3 ribs celery)
  • 1/4 cup diced red onion (from about 1/4 onion)
  • 3/4 cup mayonnaise, preferably Hellman’s brand
  • 1 tablespoon mild curry powder
  • 1 tablespoon light brown sugar
  • Salt
  • Freshly ground black pepper

Directions

If the chicken is hot, allow it to cool slightly, then remove and discard the skin. Shred or cut the meat into bite-size pieces and transfer the meat to a large mixing bowl. (Keep the bones for making stock, if desired.) The yield is 5 to 6 cups of meat.

Add the raisins, walnuts, apples, celery and onion to the bowl and toss to combine.

Combine the mayonnaise, curry powder and brown sugar in a medium bowl; fold it into the chicken mixture and toss to combine. Season with salt and pepper to taste.

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Recipe Source

From Scott Drewno, executive chef at the Source in Northwest Washington.

Tested by Mickey Douglas.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.