curried chicken salad — Honey Street

it seems a little womp-womp to blow a thick layer of dust off honey-street and say, ‘ta-daaaaaaa! i’m back! i’m excited to give you a bunch of new recipes! first up is… chicken.’ but here’s the thing. everything still feels hard and weird and while the earth and our semblance of ‘normal’ (L - O - L) seem to be spinning on their own separate axis’s, it’s nice to have something that isn’t hard. chicken is easy. chicken is cheap. chicken is no frills, no BS, it doesn’t require a fancy food paradigm that is inaccessible to most, and may i super stress: this chicken salad feels like an exciting hug but actually takes no effort and we can’t reiterate enough that any extra effort is a big no thanks from all of us right now, yeah? yeah.

so here’s my tiny love letter, enveloped in curry, dates, and a chewy crust of bread. this curried chicken salad is on repeat around here constantly and i hope you love it, too. and hey - i hope you’re keeping your head above water, sprinkling little joys into your days, and taking care of yourself in any way and every way.

curried chicken salad
makes: 4-6 servings
prep time: 10-20 minutes

3 chicken breasts, cooked, chilled, and diced (i either poach them or buy them pre-cooked; make your life easy here, please)
1c dates, pitted and chopped
1/2c fresh basil, chopped
1/2c fresh cilantro, chopped (if you don’t like cilantro, do 1c basil instead)
3 scallions, sliced
1c mayo (I like primal kitchen paleo mayo)
2tsp curry powder
1tsp ground ginger
1tsp garlic powder
1tsp salt
1tsp black pepper

cashews for topping, optional
bread or lettuce cups for serving, optional

mix all ingredients in a large bowl until well incorporated. serve cold over an open-faced sammy, in little bibb lettuce cups, or straight from said mixing bowl. we don’t judge here.