Last Wednesday, my mom and I had just finished visiting three floors of art galleries at 49 Geary Street, and decided to head north of San Francisco for lunch. As we were approaching the bay, the fog was getting thicker and by the time we were crossing the Golden Gate Bridge we were completely wrapped in a white cloud. The next colorful thing in sight was the green sign of the newly named “Robin Williams Tunnel” and then, there was fog again. We took the right turn to Tiburon in hope to meet the sun. But alas; it was drizzling and cloudy and Tiburon’s main street, always lively and busy, was deserted. The marina was melancholic, too ~ the yachts were immobile, a still frame, a black and white photo. Even inside the charming small restaurant that usually has the ambiance of a French bistro, everything was nearly silent: two friends were quietly sipping their drinks; four generations of women sharing the large round table with five-year old twins that were more tranquil than their grandmother. And there we were, a mother and daughter that did not find the sun that day. With my mom leaving soon it was indeed the end of a wonderful break with many challenges coming ahead. And who knew when and where we would meet again. Too many thoughts for just an afternoon in Tiburon…
Thank God for that Curried Chicken Salad that saved the moment! It was creamy and chunky and sweet and playfully spicy, served with slices of refreshing cantaloupe, pineapple and strawberries. It instantly brought back smiles and the shine from the missing sun. We savored and dissected each bite, agreed on every single ingredient and felt wonderful again.
Main Street, Tiburon, CA – Wednesday March 2nd, 2016
Marina, Tiburon, CA – March 2nd, 2016
A few days later, I recreated this salad. The few and easy ingredients make it the easiest salad ever, especially when using leftover chicken. I have to note that the longer the mixture stays in the refrigerator the better it gets! I strongly recommend this Chicken Curry Salad for your next dinner party!
The recipe makes a first dish for three or an appetizer for six.
Chicken Curry Salad (Inspired after the Curried Chicken Salad at the Salt & Pepper restaurant, Tiburon, CA)
- 1 cup grilled or roasted chicken breast, diced (you can definitely use leftover chicken), about one breast
- ½ fuji apple thinly sliced and then cut into tiny triangles
- 4 celery stalks, diced
- ¼ cup raisins soaked in water for 15 min and drained
- ¼ cup chopped walnuts
- 1 cup mayonnaise
- 2 or 3 teaspoons curry, depending on how strong you like the curry flavor
- Shredded coconut (optional)
In a medium size bowl, combine all the ingredients, except for the coconut. Cover and refrigerate for at least 6 hours, preferably overnight. To serve, transfer the salad into a smaller bowl lightly coated with oil and invert onto a serving dish. Sprinkle with shredded coconut (optional). Serve with slices of fresh fruit (cantaloupe, pine apple, strawberry, apple) or fresh vegetables (carrot, celery, romaine heart, peppers).