Curry chicken salad has been one of my mom's signature party dishes for a while now. She often "fancies" it up by serving it on top of mango and papaya slices. She also goes the extra mile by slowly poaching chicken breasts with some delicious aromatics.
The salad is so delicious. It is creamy but not heavy because of the Greek yogurt. It is really well balanced with a little sweetness from chutney and spiciness from curry. It has made friends say, "I don't like chicken salad, but I really like this" and "I don't like curry, but this is awesome!"
I wanted to serve this for a crowd and thought that it would be awesome as a slider.
I took a big shortcut [a store-bought rotisserie chicken] and made a couple adjustments.
They were good, dang good!
Curry Chicken Salad Sliders
*Yields 20 sliders
1 rotisserie chicken, meat removed and roughly chopped
2 T canola oil
1/2 onion, finely chopped
3 T curry powder [if you want a little more heat, sub 1 T of powder with 1 T of yellow curry paste]
1 cup Greek style yogurt
Juice of one lime
1/4 cup mayo
3 T fig preserves or Major Grey’s mango chutney
Optional but highly recommended:
1/3 c. golden raisins
1/3 c. chopped cilantro
20 slider buns or dinner rolls
Heat oil in skillet over medium-low heat. Add the onion and saute over low heat until soft, approximately
8-10 minutes. Add the curry powder and cook, stirring occasionally, for 3 minutes. Set
aside and allow to cool completely.
When totally cool, combine the
curried onions with the mayo, lime juice, yogurt and preserves or
chutney. Stir well. If using cilantro or raisins, you can also stir them in at this time.
Stir in the chopped chicken and refrigerate until ready to serve.
*This salad gets better the longer it sits. This makes it a great party dish. You can make it a few days before your party and recline in style knowing that your guests will be getting an easy and super flavorful dish.
When ready to serve, slice your buns in half and place a scoop of the salad on each bun. Enjoy!