Country Captain Curry Chicken Salad
Ingredients
Directions
Ingredients
1 ½ c
mayonnaise
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¾ c
honey
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3 tbsp
fresh lemon juice
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c
Madras curry powder
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2 tsp
black pepper
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2 tsp
fine sea salt
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1 tsp
ground cayenne
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2 lb
shredded cooked chicken
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¾ c
golden raisins
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¼ c
scallions, finely chopped
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½ c
peeled, cored, and diced Granny Smith apples
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Country Captain Curry Chicken Salad

At Back in the Day Bakery, in Savannah, Georgia, Cheryl Day puts a summery spin on country captain, an iconic curried chicken dish with 19th-century roots in the lowcountry marshlands of the American South. Her version takes the form of a chicken salad sandwich, full of fresh scallions and crisp apples, which she serves on fresh ciabatta at the bakery. The salad could be turned into a week’s worth of lunches or simply be packed for a picnic with a loaf of bread and a few crisp leaves of lettuce for sandwich-making.

2 pounds of salad

  1. In a medium bowl, stir together the mayonnaise, honey, and lemon juice.
  2. Add the curry powder, black pepper, salt, and cayenne to the mayonnaise mixture, and whisk until thoroughly combined.
  3. In a large mixing bowl, combine the shredded chicken, golden raisins, scallions, and Granny Smith apples. Add the curry mayonnaise and toss until combined. Serve immediately or refrigerate for up to 3 days.

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