Curry Chicken Salad

When I was shopping in the public markets in India, the air was so hot and stagnant, every aroma, from dried fish to fresh fruit, seemed to assault the senses.  When I’d walk by the spice vendors, it was truly a feast to the eyes.  Unfortunately, I had gotten violently ill the first few days I was in Goa, which meant the captivating smell of curry, chai, and masala was a not so pleasant flashback.  I think it took me two months to eat curry again, but I didn’t buy any spices in India because I couldn’t stand the overwhelming smell.  I look back at my pictures and just kick myself for not trying harder to figure out a way to get past it.  None the less, I’m back on curry and here to bring you a nice option for chicken salad.    

I think curry should be salty, tangy and a little spicy.  It seems to be one of those very distinct flavors that you like or you really don’t.  Make sure your curry powder is still fresh (since we all know it takes a lifetime for most of us to go through that little bottle) and very bright in color. 

1 whole rotisserie chicken, skin removed and pulled into large chunks
2 stalks of celery, thinly sliced
1 shallot, minced
1 red bell pepper, chopped
3 green onions, chopped
1/4 slivered almonds, toasted
½ cup golden raisins or currents
1 tablespoon chutney
1 ½ teaspoons curry powder
Pepper to taste
Mayo to coat

Mix mayo, chutney, curry and pepper together to make dressing; combine all other ingredients together in a large bowl and coat with dressing. 
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