A flavorful chicken salad that has different textures and is both creamy and crunchy at the same time. There are many different chicken salads, but we like ours with curry the best. It has also been appreciated by everyone who has tried it. The salad is fantastic to have on hand because it works in many different dishes. Try serving it in a pasta salad or in a regular green salad, as a filling for baked potatoes, as a filling in a baguette, sandwich, or wrap, on hot sandwiches or why not as a filling in a hot or cold sandwich cake (a Swedish dish to try!). Make a large batch to have for the week’s lunch boxes or on the picnic. Preferably use Hot Madras Curry but of course you can use “regular” curry powder if you don’t have it at hand. In that case, you may need to taste and add more curry and possibly more Pul biber to get the right punch in the taste. Preferably, make it hours in advance and let it stand in the fridge so that the flavors have a chance to merge. Bon appetite!
You will need
3 spring onions, finely chopped
1 banana shallot (about 0,42 cup), finely chopped
1 red bell pepper (about 0,84 cups), finely chopped
2 celery stalks (about 0,84 cup), finely chopped
1 Granny Smith apple, grated on the coarse side of the grater
2/3 cup mayonnaise
1 cup crème fraiche
1 ½ tbsp Hot Madras curry
1 tsp turmeric
1 tsp onion powder
1 tsp Old Bay seasoning
1 tsp salt
Freshly ground black pepper
1/2 tsp Pul biber
1 tsp Dijon mustard
2 tsp honey
1/2 t tsp balsamic vinegar
1 tbsp lemon juice
1 lbs Rotisserie chicken meat, (approximately 3 cups), cut into small cubes
Baked potato
1 baked potato/person, washed, dried, and pricked with a fork all over.
For serving
Butter
Flaky salt
Freshly ground black pepper
How to make it
1. If the chicken salad is to be served as a filling in baked potatoes and the potatoes are to be baked in the oven, it is important to start the baking process. However, the chicken salad benefits from standing in the fridge for a few hours or overnight if possible so that the flavors have time to merge. Preheat the oven to 437 ˚ F and place the potatoes on the oven rack. Bake them in the oven until they are soft, 45–70 minutes, depending on size. In the microwave, they are baked in just 12–15 minutes.
1 baked potato/person, washed, dried, and pricked all over with a fork.
2. Prepare the ingredients that need to be chopped and grated.
3 spring onions, finely chopped
1 banana shallot (about 0,42 cup), finely chopped
1 red bell pepper (about 0,84 cups), finely chopped
2 celery stalks (about 0,84 cup), finely chopped
1 Granny Smith apple, grated on the coarse side of the grater
1 lbs Rotisserie chicken, (approximately 3 cups), cut into small cubes
3. Mix the mayonnaise and crème fraiche in a bowl and mix well.
2/3 cup mayonnaise
1 cup crème fraiche
4. Add the spices, mustard, honey, balsamic vinegar, and lemon juice and mix well.
1 ½ tbsp Hot Madras curry
1 tsp turmeric
1 tsp onion powder
1 tsp Old Bay seasoning
1 tsp salt
Freshly ground black pepper
1/2 tsp Pul biber
1 tsp Dijon mustard
2 tsp honey
1/2 t tsp balsamic vinegar
1 tbsp lemon juice
5. Add the chopped vegetables.
3 spring onions, finely chopped
1 banana shallot (about 0,42 cup), finely chopped
1 red bell pepper (about 0,84 cups), finely chopped
2 celery stalks (about 0,84 cup), finely chopped
1 Granny Smith apple, grated on the coarse side of the grater
6. Add the chicken and mix well.
1 lbs Rotisserie chicken, (approximately 3 cups), cut into small cubes
7. Make a cross in the baked potato and put in a dollop of butter and allow it to melt down. Fill the potato with chicken salad and put out salt and pepper for those who want it.
Butter
Chicken salad
Flaky salt
Freshly ground black pepper
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