Chicken Salad- two ways

One of our favorite treats for lunch is chicken salad from our favorite bakery in Blacksburg.  We love picking it up on the way to a picnic and every now and then Nick surprises me with it at school.  Each day they have a different flavor and we love all of them.  While not terribly expensive, eating out does add up so one day I became determined to recreate the chicken salad at home.    I knew one secret is that they use rotisserie chicken, which you can buy at the grocery store.  It's delicious and easy!  I also knew they probably used homemade mayonnaise.  Mayonnaise only takes a few minutes to make and its so much better than the store bought version.  Plus I always have eggs and oil on hand to whip some up.

So far I have tried two versions and I have to say they were both pretty delicious.  Nick's favorite is they curry version, while I preferred the more traditional one.  They both start out the same way and with most of the same ingredients.  

Curried Chicken Salad adapted from Ina Garten

1 rotisserie chicken- meat shredded (use your fingers or two forks)

1 cup mayonnaise- if you want to make homemade click here for the recipe I use 

1/4 cup chutney (Major Grey's in the regular grocery store)

1/3 cup dry white wine 

3 tablespoons curry powder

2 stalks celery finely diced

1/4 cup crasins, chopped

1/4 cup scallions, chopped

1 cup roasted cashews

Mix the mayonnaise, chutney, wine and curry powder with a whisk.  Combine chicken with enough dressing to moisten (according to taste).  Fold in the celery, crasins, and scallions.  Season with salt if needed. Top with the cashews before serving.

Classic Chicken Salad

1 rotisserie chicken- meat shredded (use your fingers or two forks)

1 cup mayonnaise- if you want to make homemade click here for the recipe I use 

2 stalks celery finely diced

1/4 cup crasins, chopped

1/4 cup scallions, chopped

1/4 cup chopped parsley

Combine chicken with enough mayonnaise to moisten (according to taste).  Fold in the celery, crasins, scallions and parsley.  Season with salt and lots of pepper. 

Enjoy!