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.
Yield: Makes about 2 pounds of salad
- One 4-to-5-pound whole rotisserie chicken
- 1/4 cup raisins
- 1/4 cup coarsely chopped toasted or 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 Hellmann’s brand
- 1 tablespoon mild curry powder
- 1 tablespoon light brown sugar
- Freshly ground black pepper
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.
From Scott Drewno, executive chef at the Source in Northwest Washington.
Tested by Mickey Douglas.
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