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Hot Curried Chicken Salad

By Eliot, on October 14th, 2015

The weather is finally cooling (in fits and spurts here), the days are getting shorter, the holidays are nearing….It is Autumn.

For October’s round of C.L.U.E., we are all celebrating Autumn and the foods we associate with it.

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C.L.U.E. is a group of like-minded food bloggers.   Each month we are assigned a member’s blog, look in depth into our assignment’s recipes and dishes, and create food around a central theme.

For October, I was assigned Kate from Kate’s Kitchen.

I became acquainted with Kate early on in my blogging “career.”  Kate and I have been commenting back and forth since 2011.  (I am pretty sure we became friends back in the Food Buzz era.)   Since that time I have followed Kate and Connie’s (her husband) adventures.  They are a warm and gregarious couple and great hosts.   I think the funniest story they tell at Kate’s Kitchen is one about a very large party they threw for their many friends.   A young couple appeared and Connie went around to all their guests asking if anyone knew them or if they had been invited by some of Connie and Kate’s friends.   No one had a clue to the  identity of this mysterious couple.   Finally, Connie confronted them.  They had just seen all the cars and the festivities and decided to join in.   They were truly party crashers.   As I recall,  Connie let them stay.

As I perused Kate’s Kitchen looking for an Autumn-inspired dish, I kept coming back to two posts:   Hot Chicken Salad and Autumn Vegetable Soup.  Since I had just recently made soup, I went with the chicken salad.   Kate has a couple of different Hot Chicken Salad recipes on her site but I went with the one that had the curry spice because I love curry.  (For her “plainer” Hot Chicken Salad and a wonderful sounding Warm Mushroom Salad, click here.)

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Hot Curried Chicken Salad with a side of roasted Autumn veggies.

 

Hot Curried Chicken Salad
from Kate’s Kitchen

2 c. cooked and diced chicken breast (I used the meat from a small rotisserie chicken.)
2 c. celery, sliced
1/2 small onion, finely diced
1 (8 oz.) can diced water chestnuts
1  c. olive oil mayonnaise
1/2 t. celery seed
2 T.  lemon juice
1 t. curry powder
3/4 c. shredded Swiss cheese
handful of potato chips

Toss the chicken, celery, onion, water chestnuts in a bowl.  In a small bowl, mix the dressing ingredients (mayo, celery seed, lemon juice and curry powder.)  Fold the dressing into the salad.  Pour the mixture into an 8 x 8 baking dish.  Sprinkle the shredded cheese on top.  Crush the potato chips and sprinkle them over the top of the cheese.  Bake at 350 degrees for 15-20 minutes or until bubbly.

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Hot Curried Chicken Salad—hot and bubbly from the oven.

 

Optional:  You may also toss in 1/2 c. toasted and chopped pecans.

I followed Kate’s recipe almost to the letter except I felt my salad was a little dry so I added a bit more mayo.   (And, since I was recently extolling the virtues of eating heart healthy, I used an olive oil mayonnaise.)   The pecans became optional because I didn’t have any in the house.

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This is a great recipe that I will revisit.   It reminds me of one that my mom used to make.  It was her go-to meal to use up leftover chicken.

Kate, this will now be my go-to meal whenever I want a warm, comforting, curried dish for an easy weeknight dinner. Seriously, using the meat from a store-bought rotisserie chicken makes this a super quick meal.

Please check out the other October C.L.U.E. autumnal delights:

Clubs and Blog Hops, Recipes, What we're growing, eating, and doing.   , , , , , ,  
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