Chuck's Curried Chicken Salad

This is my 100th post! What better way to celebrate than with a recipe from a friend. Shout out to Ina for sharing this recipe with me! 

I adapted the original recipe slightly and cut the serving size in half. While I was making this, I was a little nervous that I had added too much curry powder. You can't recover from that, so I added some extra raisins and green onions for good measure. 

I'm loving this recipe. It tastes like fall. I really like the addition of the almonds. It's definitely different. The sweetness of the raisins and the bite of the green onions balance out the strong curry flavor (and go nicely with buttery croissants!). You should all definitely try this recipe! Super easy, super flavorful, super worth it.

Ingredients (makes 6-8 mini sandwiches)

1/2 c olive oil mayonnaise

1/2 c sour cream

1/2 tbsp curry powder

~1 1/8 tsp salt

~1 1/8 tsp freshly ground black pepper

1/4 c raisins

1/2 c sliced almonds

1/4 c sliced green onions

1 (10-oz.) can chunks of chicken in water, drained

mini butter croissants

In a medium bowl, whisk together mayo, sour cream, curry powder, salt and black pepper. Cover and refrigerator for an hour.

Drain the can of chicken and mash the chunks into smaller pieces. To the mayo mixture, add raisins, almonds, green onions and chicken. Gently fold together the ingredients. 

Cut mini croissants in half and fill with a big spoonful of chicken salad.

Original recipe here with news article about its history.