Curry Chicken Salad

Today's AZ Republic newspaper has a popular Curry Chicken Salad recipe from the Paper Plate Deli (great name) at The Republic in downtown Phoenix. It is similar to Tastes & Treasures cookbook Curried Chicken Green Salad on pg 151 but with some different twists. Roy Swope, the chef, settled on curry because "chicken accepts a heavy spice really well." He balances the curry with honey, lemon juice, currants and dried cranberries. A good hint for recipes like this: Cover and refrigerate for several hours to allow the spices to bloom and flavors to meld.

Tastes & Treasures Green Salad is also very tasty and refreshing with Gala apples, pecans, fresh mushrooms, chutney and curry. Curry lovers - you will want to try them both for two different presentations.

For you food historians, in 1863 a meat shop owner in Wakefield, R.I. mixed leftover chicken with mayonnaise, tarragon and grapes to create the chicken salad. It has come a long way since then.

Paper Plate Deli Curry Chicken Salad

12 oz chicken, diced or shredded
2 tbsps diced parsley
1 tbsp diced onion
4 tbsps diced celery
1 tbsp dried cranberries
Salt and pepper to taste
1 cup mayonnaise
1 tbsp lemon juice
1 1/2 tbsps curry powder
3 tbsps honey

Salad: Combine well in a mixing bowl the chicken, parsley, onion, celery, currants and cranberries. Season with salt and pepper.
Dressing: Mix mayonnaise, lemon juice, curry powder and honey in a separate bowl until well blended. Blend dressing into chicken mixture. Chill and serve. Makes 4 servings.