MASON-DIXON CURRIED CHICKEN SALAD

Mason-Dixon Curried Chicken Salad

You don't want the table to be monochromatic. There are about a thousand chicken salad recipes floating around the Delta. Not only is this one delicious, but because of the curry, it also adds a certain color to the table. Our curry powder south of the Mason-Dixon tends to be generic and weak, but it still adds a delightful zing. Three tablespoons of it is fine. However, 1 1/2 of the real thing is quite sufficient. Remember, the taste amplifies as it chills. 

Ingredients

4 to 5 pounds chicken breasts (dark meat is a no-no in chicken salad) 

butter

1/4 teaspoon salt

1 teaspoon pepper

2 1/2 cups homemade mayonnaise

2 tablespoons soy sauce

1/2 lemon

1 1/2 to 3 tablespoons curry powder

1 (10-ounce) package slivered almonds

2 cups sliced celery

2 (5-ounce) cans sliced water chestnuts, drained and rinsed

White seedless grapes, optional

Preheat oven to 350°.

Wipe the chicken breasts with butter, then sprinkle with salt and pepper. Wrap tightly in aluminum foil and place in a shallow pan. Bake for approximately 1 hour. Cool and cube the chicken. Mix the mayonnaise, soy sauce, lemon juice (a nice squeeze of fresh lemon), salt, and pepper. Start by adding 11/2 tablespoons curry powder-gradually add more as you go. 

Using a baking sheet, spread the almonds in a single layer, coat with butter, and toast until golden brown, about 15 minutes. 

Add the mayonnaise mixture, water chestnuts, sliced grapes, and toasted almonds to cubed chicken. Correct seasoning and chill well. 

Serves ten.