Curried Chicken Salad

I have made this salad many times throughout these past few years, but not always with success.  It is always surprising to me how a simple dish can seem overly complicated when you aren't sure of yourself.  But these are sometimes the best recipes to practice because they can teach you a lot.  Here's what I've learned about chicken salad:

1.  You have to have a good ratio of sauce (mayo and mustard) to keep the salad moist, but not so much that you get a whole mouthful of mayonnaise.  However, you might need more than you think you need if you are going to put it on bread, for example, because the bread will dry out the salad further.  So, you must be conscious of how the salad will be eaten.  
2.  Again on the subject of moistness, white meat is usually used for chicken salad because it is neutral, so it can hold a lot of flavor.  Plus, it is firm meat, so it will keep its texture.  However, white meat drys out quickly, so you must cook and cool the chicken so it stays firm, but is still moist.  Otherwise, no amount of mayo is going to save you from the dry, mealy texture of overcooked chicken.
3.  With curried chicken salad, the mayonnaise and mustard tends to overwhelm the curry flavor, so you usually have to use more than you would think.  This is the case with any herbs or spices you might want to use.
4.  Freshness!  Chicken salad can become heavy very fast.  In order to lighten up the flavor and texture, you must add ingredients that lighten it up, like fresh herbs, chopped celery, or green onion.  
5.  Texture is also key.  Chicken salad can be texturally mushy, so adding in crunchy elements such as celery or nuts is a great way to make the salad more interesting.
6.  With curried chicken salad, the curry powder can be very rich and savory, which is good, but balancing the savory flavor with a little sweetness will make a better tasting salad.  Dried fruit such as raisins or chopped prunes work well, or add in some fresh chopped apple.

Now that I can break down this recipe into simple steps, it is easy to see what kind of variety one could make out of one simple dish.  Instead of curried chicken salad, you could do fresh basil, apple, celery chicken salad or an Asian-inspired sriracha mayo, cilantro, green onion, sesame seed chicken salad!  Mmm, I think I might have to make that!  The recipe below, however, is the curried chicken salad that I've come to enjoy.  It is fresh, balanced, and delicious!

T.E.A's Curried Chicken Salad

2 cup cooked chicken, chopped into bite sized pieces
1/2- 3/4 cup mayonnaise, more or less depending on how you want to eat it
1 TB spicy brown mustard
1/2 cup fresh cilantro, chopped
1 TB curry powder (or more if needed)
1/4 cup almonds, chopped
1/4 cup prunes, chopped (or raisins!)
salt to taste, if needed

Other Additions:
1/2 cup celery, small dice
1/2 cup green onion, chopped

Add all ingredients together and mix well.  Will keep for about 5-7 days in the refrigerator...if it isn't eaten quickly!
NOTE: For food safety reasons, make sure your chicken is cooked through (to 165F), and is cooled down quickly (to 40F or lower).  A good way to do this is shred or chop the chicken when it is still warm, and lay it on a baking sheet to cool fully, then store in the refrigerator.  This will reduce bacteria and help the chicken stay fresher longer.

Enjoy! :)