As with so many other things, homemade chicken salad is just better than the bought version. It is good to have at hand if you are hungry for sandwiches or a good salad and you stand with leftovers from the Saturday chicken dinner. The recipe here, however, is made with regard to the fact that you might not have leftovers at hand.
I ate the salad for the dinner today: A sandwich with a little salad, some sliced cherry tomatoes, a few fried bacon rashers and a proper amount chicken salad.
CHICKEN SALAD SPREAD WITH CURRY AND BASIL
2 CHICKEN BREAST FILLETS
2-3 TBSP. MAYONNAISE
1 TSP. HONEY MUSTARD
½ TSP. CURRY POWDER
2-3 TSP. CHOPPED BASIL
SALT AND PEPPER
Cook the chicken fillets in lightly salted, boiling water for 20 min, turn them halfway at 10 min so that they do not “stick” to the bottom of the pan.
Remove them from the water and let them drip before cutting them into cubes or, as I like to do so, shred the meat with your fingers.
Mix the mayonnaise with mustard, curry and basil, season with salt and pepper.
Fold the dressing in the chicken strips and refrigerate for a few hours in order for the curry dressing develop its flavours.
Use it on rye bread, in sandwiches or in salads.