The Secret Ingredient Revealed for My Utlimate Chicken Salad

I used to work at a restaurant in the Garden State Plaza in Paramus. At the the time what is now Macy's used to be called Bamburger's and Bamburger's had a kosher style deli that where I was a cook called Louie B's. This chicken salad is the result of my attempt at recreating the chicken salad they served at Louie B.s. In addition to the grapes and nuts, there is a secret ingredient that gives the salad a great taste, when used judiciously: curry powder. You need to use a good quality curry power. (I use Sun Brand Madras Curry Powder). You also should use just enough in the dressing so that people say, "hmm, what is that interesting flavor?", rather, than "oh my, curry!". My wife claims to not like Indian food, so I have been hiding this secret ingredient from her, but you, my fellow foodies are now privilege to know the secret of my ultimate chicken salad.

Ultimate Chicken Salad

4 split chicken breasts, poached, with skin and bones removed
1/2 medium onion diced
2 stalks celery diced
1 cup halved red grapes
1/2 cup sliced almonds
3/4 cup mayonnaise
1 T. cider vinegar
2 t. sugar
1/2 t. curry powder
salt and pepper

Reserve poaching liquid for a future recipe calling for chicken stock. Dice chicken into 1/2 inch pieces. Combine chicken, onions, celery, grapes and almonds in a bowl. Prepare dressing in a separate bowl by blending together mayonnaise, vinegar, sugar, curry powder, salt and pepper. Taste dressing to adjust seasoning to your taste. Add enough of the dressing to the chicken mixture so that it is moist but not soupy. Chill before serving (overnight is best as it gives the flavors a chance to meld together). Transfer to a serving bowl and garnish with more sliced almonds.

Enjoy!

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