Christie's Curry Chicken Salad

Jen Wise / Christie's Curry Chicken Salad

- Jen Wise

About a year ago one of my closest friends moved away. I was devastated. Christie lived right across the street from me, close enough that a baby monitor could reach from home-to-home for a late night glass of wine… if you were inclined to do such a thing. With siblings and parents spread out all over the country, Christie’s family quickly became our ‘local family’ when we all landed on the street one summer.

And then they moved. They bought a cute house on a quiet block with a perfect little yard, and I was so happy for them—but so sad to see them go. *sigh*

The weekend of the move I stared out our window as furniture and boxes headed for the truck. My husband breezed by, “You do realize they’re only moving 3 blocks away, don’t you?”

Did I leave that part out?

It’s true—the cute house on the quiet block with a perfect little yard? It’s a few blocks away, and you’ll be relieved to hear that our friendship has endured the distance.

Just last week I popped by Christie’s house for lunch with another former-neighbor turned long-distance-friend (I forgive you both for deserting me). We sat outside while their little tots cruised around in the autumn sun, and munched on the very best chicken salad I’ve ever tasted.

Now, I glean recipes and cooking tips from Christie on a regular basis, but this one I just had to share with the world. I asked—she agreed. So without further ado, I give you Christie’s Curry Chicken Salad. 

Jen Wise / Recipes / Whole Foods / Real Food

Christie’s Curry Chicken Salad
Ingredients
Trader Joe’s Curry Chicken Tenders, cooked according to package, then chopped
1 c. grapes, sliced into quarters
1 medium apple, diced
1/3 c. sliced almonds, toasted
10 dried apricots, chopped
small handful of coconut

Dressing
2 T Greek yogurt
1 T mayonnaise
¼ c. canned coconut cream (or the thickened portion of coconut milk)

Combine ingredients together, then add dressing and stir to combine. Cover and place in refrigerator until chilled through. As you chop, dice, and toast, adjust the proportions to suit your individual taste—same goes for the dressing!

Serve atop arugula or your favorite greens, or slice a baguette and make a sandwich.

Tip from Christie: For something different, add all dry ingredients to a bowl of cooked couscous, then drizzle with a simple dressing of olive oil, stock, coconut milk and curry powder, all to taste.