This is our family's favorite chicken salad. I make it most weeks on Saturday afternoon, with the remainder of Friday night's barbecue or roasted chicken. It is a great way to stretch a small amount of cooked chicken, to serve a crowd.
We call it "Disappearing Chicken Salad" because leftovers are rare. When there is some left (as there was this week, so I was able to take a photo of it) it always gets eaten the next day; it is never forgotten in the back of the refrigerator.
The ingredients are therefore offered without measurements, as everything is based on quantities available, to taste.
- Cooked chicken - can be light or dark meat. Roasted turkey leftovers also work well.
- For each pound of cooked chicken, approximately 2 apples. (I like Granny Smith apples with chicken, and Red McIntosh apples with Turkey.)
- For each pound of chicken, a few handfuls of raisins, to taste
- Lemon juice (bottled is fine, as it is just for keeping the apples from turning brown.)
- Curry powder (optional; omit if serving this dish to children)
- Other optional additions: celery, pecans, mandarin oranges (especially nice when substituting dried cranberries for the raisins.)
- Fill a large bowl halfway with ice water. Add a few tablespoons of lemon juice.
- Wash the apples well, but do not skin them. Dice the apples and place them in the icy lemon water immediately.
- Dice the chicken.
- Remove the apples from the icy lemony water and discard the water (or use it to make lemonade).
- Mix chicken, apples and raisins with as little mayonnaise as possible to hold the ingredients together.
- Season with curry powder (unless planning to serve it to children.)