Curried Chicken Salad {Mayo Free}

I feel a recipe is only a theme, which an intelligent cook can play each time with a variation. -Madam Benoit

Summer time puts me in such a predicament. As much as I enjoy baking and cooking… once the warm weather hits I find myself searching for shortcuts and quick tricks to shorten my kitchen time and extend my fun in the sun. This Curried Chicken Salad recipe is great because its quick and healthy and yet there is no shortage of flavor. The best part about this recipe? Well best part(s) 1. It’s mayo free! and 2. It can be made with leftovers – love!

Last year on our anniversary while visiting Newport, RI, Hubby Darling took me to an afternoon tea at the Vanderbilt Mansion. I adore tea time… fragrant teas, warm scones, and delicious tea sandwiches! It was there that we tried their chicken salad sandwich. It was no ordinary chicken salad. Creamy, spicy, with the perfect amount of crunch. I was so excited to replicate this recipe. Once I got home I tried several times but failed horribly. The dressing would either come out too sharp, too bitter, too bland… after numerous attempts and not so pleasant results I just stopped trying.

While visiting London this past May I was re-inspired to give this recipe another shot. My Aunt had invited us over and to our surprise prepared an afternoon tea fit for royalty! Beautiful cakes, currant scones, tea sandwiches, and aromatic tea all served on plates and cups lined in gold and silver. After indulging in all the delicious goodies I was determined to figuring out the recipe for the wonderful tea sandwich I had tasted on our anniversary.

You can serve this as sandwiches, lettuce wraps, or on its own. I served it on multigrain bread with a side of oranges and cuppa Earl Gray tea… yum!

Ingredients:
2 cups finely cut chicken (cooked; I used leftover grilled chicken)
2 cup plain greek yogurt
1/3 cup dried cranberries
1/4 cup chopped walnuts
1/4 cup shredded or finely cut carrots
1/4 cup finely cut bell peppers
2 tablespoons chopped parsley
2 teaspoons curry powder
1 teaspoon cayenne pepper
1/2 teaspoon crushed black pepper
1 1/2 teaspoon salt (if you are using leftover chicken then add salt to taste)

Method:
Combine greek yogurt and all spices in a medium bowl. Once mixed, incorporate chicken, dried cranberries, walnuts, carrots, green peppers, and parsley. Mix well. Makes 4 sandwiches.

Enjoy!