Most folks like chicken salad. Here in the South, we only use white meat in ours. But curry chicken salad is extra-special. I made one tonight that is now my definitive chicken salad, hands-down.
This amount of dressing will generously coat a heaping 2 cups of chopped chicken, even roasted pork or roast beef.
1/2 cup mayonnaise
2 tablespoons curry powder
2 tablespoons fig and lemon jam (This was offered in my CSA. Use two tablespoons fig jam and lemon zest from one lemon as a substitute.)
1 tablespoon Dijon mustard
Toss with your choice of chopped meat. Ooooo! You can also use this as a dipping sauce for cold cooked shrimp.