We have a little tradition in my family, and that is that you MUST make chicken salad from the chicken leftover from making matzoh ball soup. It just wouldn’t be right not to. This year, I decided to create something special for Erika’s Homegrown Gourmet blogging event. She’s asking us to create a dish that “celebrates local food traditions and creativity in using native ingredients in recipes”, and for this round ,the theme is sandwiches. I decided on Curried Chicken Salad on Pumpkin Challah for my sandwich. For me, this meal represents my tradition of making chicken salad whenever we have holiday soup, but also incorporates the local and seasonal flavors of pumpkin and cranberry.
You can read about my pumpkin challah here
. For my chicken salad, I never use a recipe, I always just throw together whatever is on hand for a beautiful medley. Don’ t measure, just add whatever amount looks good to your eyes and taste buds. Today, I used some finely diced red onion and celery, grated carrot, diced mango, and fresh cilantro. I seasoned with yellow curry powder and a touch of cayenne for a kick. Finally, I dressed this with honey mustard, whole berry cranberry sauce, and some light mayo – just enough to hold it all together. Then, chill for a bit before serving – this is important to blend the flavors. I know it sounds a little crazy, but hey, so am I. And so must be my fiance, my brother, and my mother because it’s all gone. It was the perfect compliment to the sweet and spicy pumpkin bread.