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
- In a medium bowl, stir together the mayonnaise, honey, and lemon juice.
- Add the curry powder, black pepper, salt, and cayenne to the mayonnaise mixture, and whisk until thoroughly combined.
- 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.