We have had a lot of requests for this recipe, especially after we featured it on our show about Crepes.  This curry salad is delicious rolled up in a warm crepe. And it is an easy and delicious way to use up leftover chicken.

Curried Chicken Salad

2 ea cooked Chicken breast, cubed (if you prefer, you can substitute breasts with thigh meat.)
1/2 cup Mayonnaise
2 tablespoon Fresh lemon juice
2 teaspoon Dijon mustard
2 teaspoon Curry powder
1/2 teaspoon Salt
1/4 teaspoon Pepper
2 ribs Celery finely diced
1 ea Shallots finely diced
1 cup Red Grapes halved
1/2 cup Candied Pecan pieces
1 tablespoon Sugar

1. To make your candied pecans, toss 1/2 cup of pecan pieces into a dry saute pan on medium heat. Stir often until the pecans are all warm and starting to toast. Sprinkle 1 TBSP of sugar over the pecans and continue to stir until the sugar melts and coats the pecans thoroughly. Pour the pecans onto a plate to cool. If you plan to store the chicken salad, store the pecans separately and then add them to the salad when you serve it.

2. In a small mixing bowl add the mayonnaise, lemon juice, mustard, curry powder, salt, and pepper and stir until well blended. If you like a lot of spice, you can add a bit more curry powder to taste. Add your cubed chicken, diced celery and shallots and halved grapes and stir until mixed. If you plan to serve immediately, add the candied pecans.

I like to serve this salad rolled up in a warm tortilla or crepe. Usually I  will add a few baby greens and a sprinkle of goat cheese before I roll it up.  You can also serve the curried chicken salad over a bed of greens or in a sandwich on your favorite bread.