Spicy Masala Chicken Salad

Back when I lived in Seattle a friend introduced me to a South African teahouse in our area that I had somehow overlooked for a couple years. I fell in love immediately. They had so many delicious pastries (malva pudding was my favourite discovery) but I routinely came in for a cup of rooibos and a curried chicken salad sandwich. Eventually they closed (and I moved away) but I still crave those sandwiches! So after some experimenting I think I’ve gotten a recipe that is pretty darn close and scratches the itch. You can eat it on its own but my favourite way is in a sandwich and it makes an ideal picnic accompaniment. I recommend fluffy white bread- if you have the time give Chef John’s milk bread recipe a go. It is even better the next day so make a day in advance if possible.

Servings: about 4-6 sandwiches)

Ingredients:

500g (1lb) cooked chicken breast

4 ribs of celery

1 shallot

2 tsp lemon juice (plus more if needed)

¼-½ tsp of cayenne (to preference)

½ tsp salt

125g (½ cup) mayo

½ tsp turmeric

2 tsp garam masala

½ tsp sugar

Optional: ½ cup halved grapes

1. Dice the shallot finely and place in a bowl, covering with lemon juice. Set aside

2. In a separate bowl combine mayo, sugar, and spices and mix well to combine. Set aside.

3. Chop the cooked chicken breast into small cubes and add to the bowl with shallots.

4. Slice the celery ribs roughly 2-3mm. You want them thin enough to sit nicely in the sandwich but thick enough for some crunch. If your ribs are very wide you may want to slice them in half or even quarters. Add to the chicken and shallots. If using grapes add them now as well.

5. Pour the mayo dressing over the chicken and veg and toss until everything is coated. Cover and refrigerate for at least an hour.

A great view is recommened but not necessary!