Curry Chicken Salad (Goi Ga Beo)

I love chicken salad and this is my version of one, combining the flavors of the roasted
soy-sauced chicken from my local Vietnamese food market, some really good mayo to add some richness, and don't forget the world's best spice, the curry powder! It's so good that you can skip the chicken and the flavors are all still there. So grab some bread and make a sandwich for lunch or pack this up in the cooler and set out for a picnic at the park. Enjoy!

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curry chicken salad

 

RECIPE for 4 servings

1 soy-sauced roasted chicken or 2 roasted chicken breasts, store-bought from your local market, cubed with/out skin
1/2 red bell pepper, diced
3-4 stalks of celery, diced
2-3 stalks of green onion, upper white and light green portion, diced
1/2 handful of parsley, chopped
1/2 handful of raisins
1/2 handful of chopped nuts, optional
1 cup of good mayo, such as Hellman's
1/2 tsp of Vietnamese curry powder, labeled as "Cari An Do" or similar
A dash of cayenne pepper, optional
Fresh ground black pepper, to taste
Kosher salt, to taste
A package of mixed greens
Toasted bread, optional

Toss all the ingredients together well. Serve on a bed of greens, toasted slices of bread or any bread your choice for making sandwiches. Store leftover in the refrigerator.