From the February/March 2015 issue
Serves 4


  • 2–3 cups cooked, chopped chicken
  • 2 medium celery stalks, chopped
  • 1/4 cup raisins
  • 1/4 cup mayonnaise (preferably homemade)
  • 1-1/2 tsp curry powder
  • Sea salt and black pepper, to taste
  • Fresh greens, for serving


  1. Combine the chicken, celery, raisins, mayonnaise and curry powder in a mixing bowl.
  2. Taste and season with salt and pepper.
  3. Serve over fresh greens.

(Chicken salad can be made in advance and refrigerated for up to 3 days.)

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