Curry Chicken Salad

Ingredients

• 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)

Directions

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.

“Magnolia Table: A Collection of Recipes for Gathering” by Joanna Gaines © William Morrow 2018. Provided courtesy of Joanna Gaines. All rights reserved.