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.
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.