Curry favor with chicken salad

Sea captains introduced curry to America in the 1800s, according to historical documents. Chicken country captain is an example of an early dish employing this Asian spice. Cape Cod and other coastal New England locations have a rich history of merchant seafarers. Cape Cod's Old King's Highway (Route 6A) is lined with sea captains' homes. 

I grew up eating the traditional chicken salad, made with celery, mayonnaise, salt and pepper, and I loved it. But in the 1980s, when all the upscale food stores were carrying it, curried chicken salad became my preference. This is one easy way to use the meat from the chicken used to make stock.

Curried chicken salad

2 skinless, boneless chicken breast halves, cooked

¼ cup toasted slivered almonds, or whole walnuts or cashews

Pinch of salt

2 tablespoons or more of low-fat plain yogurt or mayonnaise

1 small apple, peeled, cored and diced, or ¼ cup dried cranberries or raisins

¼ cup diced celery

2 teaspoons fresh lemon juice

1 teaspoon curry powder

Chopped fresh parsley (optional)

Dice cooked chicken breast and place in medium bowl. Add remaining ingredients and mix well. This can be served immediately but tastes best when refrigerated for two hours, allowing flavors to meld. Serves four.