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Magnolia Table Curry Chicken Salad

Curry Chicken Salad

byJoanna Gaines
Total 2 hours and 25 minutes (includes chilling time)
Active 25 mins
Makes 6 servings
  • 6 cups shredded meat from store-bought rotisserie chicken or poached chicken breasts
  • One 8-ounce can diced water chestnuts, drained
  • 1 cup chopped or sliced almonds, toasted (see below)
  • 1/2 cup minced chives
  • 2 cups mayonnaise, preferably Hellmann’s
  • 2 tablespoons soy sauce
  • 3 tablespoons curry powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground white pepper
  • One 1-pound loaf hearty bread, cut into 1/2-inch-thick slices and toasted
  • Endive leaves (optional)
  1. In a large bowl, combine the chicken, water chestnuts, toasted almonds, and chives (hold back a few almonds and chives for garnish). Toss to combine evenly, then set aside.
  2. In a medium bowl, whisk together the mayonnaise, soy sauce, curry powder, garlic powder, salt, and white pepper. Pour over the chicken and stir until well combined.
  3. Cover and refrigerate for 2 hours before serving. Sprinkle the chicken salad with the reserved almonds and chives and serve with toast and endive leaves (if using).
  4. Store in a covered container in the refrigerator for up to 3 days.
  5. Toasting Nuts & Sesame Seeds. TO TOAST ON THE STOVETOP: Place the nuts or seeds in a single layer in a dry skillet over medium heat and toast, stirring frequently, until lightly browned and fragrant, 4 to 8 minutes. Immediately transfer the nuts or seeds to a plate to cool.
  6. Toasting Nuts & Sesame Seeds. TO TOAST IN THE OVEN: Preheat the oven to 350°F. Spread the nuts or seeds on a rimmed baking sheet and toast in the oven, shaking the pan once or twice, until lightly browned and fragrant, 10 to 12 minutes. Immediately transfer the nuts or seeds to a plate to cool.