This recipe is for Mochamomma. You see, she expressed a certain fondness on Twitter the other day for Curried Chicken Salad. I had to point out that I make a great curried chicken salad…without the chicken.
I in the beginning used the Yves unbreaded chickn patties for this vegetarian variation on my mother’s curried chicken salad. Then I moved to using tofu…experimented a bit with chicken flavored seitan. Denise loves any version and tofu is easier to get. I am particularly fond of using the Marjon brand of firm tofu but I haven’t found it here since we moved.
The recipe is rough because, well, I do it out of my head. It is based on the Bird of Paradise salad in Joy of Cooking.
Take one block of well-drained tofu or chicken substitute of your choice (or chicken…about 2-3 cups). Dice it up. Add one chopped apple. I use granny smith usually. You can also halve 1/2 to 1 cup of grapes to add in. (a mixture of green and red is nice). If you are into some crunch, chop a stalk of celery and throw in. Stir it together. Throw some curry powder and salt on top. 1-2 teaspoons curry powder. 1 tsp salt or salt to taste. Add JUST enough mayo for it all to stick together. At this point, it is best to throw it in the fridge for a couple hours, overnight or however long you can wait. Just before serving, stir in about a cup of cashews.
This is way easy. Fabulous served with French bread or the bread of your choice.