Chicken Curry Salad On Toasted Croissant - From the Ozark Kitchen Blog at Allrecipes.com - 292128

From the Ozark Kitchen

Chicken Curry Salad on Toasted Croissant 
 
Dec. 15, 2012 2:13 am 
Updated: Dec. 17, 2012 7:19 am
This is a favorite of mine from my catering Days.  I have scaled the recipe back and tested it at this quantity to ensure the same taste, always a hit for guests and a must have at my Annual Christmas Party.
4 Cups of canned Chicken Breast Meat
9 Green Onions trimmed and chopped including White part.
4 boiled eggs chopped, or you can use egg whites only
1 tsp. Dijon Mustard.
½ Cup chopped Almonds
¼ cup raisins (I soak mine in Dr. Pepper for a unique flavor and drain well)
½ Teaspoon Fresh Ground Black Pepper
½ Tsp. Salt
1 tbs. Real Mayonnaise
1 tbs. Sour Cream
½ Cup Greek Plain Yogurt
1 Tbs. Curry Powder or to taste—be careful using Curry Powders. Do not add till you think its right, use way less and wait one hour after mixing before adding additional Curry—Curry gets stronger the longer it sits.
Mix all ingredients well and refrigerate one hour. Taste and adjust Curry depending on your personal preference.
Chill till needed. I place a portion of about 1-2 tbs. on a mini-split croissant and serve as an alternative to Finger sandwiches. People will think you have slaved for hours.
Lightly rub your croissants with olive and toast till slightly brown, rub a fresh piece of crushed garlic over the croissants and sprinkle with a dash of cracked black pepper.
NOTE: Depending on humidity, how dry the Canned Chicken is, etc. You may need to add less Yogurt. Make sure to check the consistency as you add, keeping it slightly drier until you are sure the salad will not be soggy when placed on sandwiches.
 
Comments
Dec. 15, 2012 3:01 am
I have soaked raisins in a lot of different liquids but never Dr Pepper. Thanks for sharing your recipe.
 
Dec. 15, 2012 6:11 am
Thanks for sharing! Your recipe is a bit different than how I do curried chicken salad. I can't wait to see how this turns out!
 
Dec. 15, 2012 7:56 am
Made curried chicken salad last week from another personal recipe on this site. Glad you shared your version, and giving me an excuse to make this again soon.
 
Deb C 
Dec. 17, 2012 7:19 am
Your recipe looks wonderful. Thanks for sharing and happy holidays!
 
 
 
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mtgraham2

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Jacksonville, Arkansas, USA

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Sep. 2011

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Professional

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Baking, Slow Cooking, Asian, Italian, Southern, Mediterranean, Quick & Easy, Gourmet

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Gardening, Fishing, Reading Books, Charity Work

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I have been cooking since i was 12 years old, got my first job in a restaurant when I was 14. I was trained by a professional Cook, also my Mother and Grandmother who had deep roots in the country style as well as the Pennsylvania Dutch Cooking.
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All though I can cook almost anything, my favorite thing to cook is breads. I have making homemade breads, rolls and baked goods since I was 18 and I am now 50!
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Almost all of my Family Recipes center around Country Cooking, with a Dutch flare, or style. My family all comes from the deep country where you cooked what you raised.
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I once prepared and served a Banquet for President Bill Clinton when he was Governor of Arkansas. Multiple Blue Ribbons at the Arkansas State Fair as well as the Arkansas-Oklahoma State Fair.
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Once cooked a Standing Rib Roast that was so tough you needed a Skill Saw to slice it and it was already on the table.
 
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