Cindy’s Curry Chicken Salad

Serves 6

3 bone-in split, chicken breasts cooked, deboned after cooking and shredded in large pieces

12 pieces bacon, fried
6 tablespoon golden raisins
basket of cherry tomatoes, halved
6 radishes
12 tablespoons almonds, toasted and chopped
12 cups mixed greens
3 heads Belgian endive, separate the leaves

Salad Dressing
Yields about 2 cups

1/3 cup red wine vinegar
pinch sugar
¼ teaspoon fresh lemon juice
½ - ¾ teaspoon salt
fresh ground pepper to taste
½ teaspoon Worcestershire sauce
½ teaspoon English mustard, dry
3 garlic cloves
2 tablespoons Dijon mustard
1/3 cup extra virgin olive oil
1 cup vegetable oil

Combine all of the ingredients in a blender except the olive oil and vegetable oil. Blend together. Slowly add the olive oil and vegetable oil until blended. Set aside.

Curry Chicken Dressing
Yields about 1 cup

¼ cup rice vinegar
1 ½ teaspoons sugar
¾ teaspoon salt
1 ½ teaspoons curry powder, Madras, toasted
1 tablespoon Dijon mustard
fresh ground pepper to taste
¼ teaspoon cayenne pepper
2/3 cup extra virgin olive oil

Combine all of the ingredients in a blender except the olive oil. Blend together. Slowly add the olive oil until blended. Set aside.

Curry Aioli
Yield about 1 cup

2/3 cup mayonnaise
½ tablespoon curry paste, preferably Patak’s
2 tablespoons buttermilk
1 teaspoon lemon juice

Combine ingredients and mix well. Set aside.

Salad Assembly:

Per each salad or multiply by the number of servings.

3 ½ ounces cooked chicken, deboned and shredded in large pieces
2 pieces bacon, fried and chopped
1 tablespoon golden raisins
4-5 cherry tomatoes, halved
1 radish thinly sliced
2 tablespoons almonds, toasted and chopped
2 cups mixed greens
4 pieces Belgian endive, leaves

1 tablespoon salad dressing
1 tablespoon curried chicken dressing
1 ½ tablespoon of the curry aioli

Warm the chicken and bacon in a sauté pan in a 500-degree oven until warm. When warm remove from the oven and toss with the curry chicken dressing. Meanwhile mix the greens, tomatoes & radishes with the salad dressing. Arrange 4 pieces of Belgian endive at the quarter marks on the plate. Arrange dressed greens in middle of plate. Add raisins and almonds to the warm chicken mix. Arrange curry chicken mix on top of the salad and garnish with dollop of curry aioli.