When we have a lot of leftover chicken this salad is the first thing I think of making. The secret lies in the dressing, which was inspired by my friend Kyra. She considers herself a sandwich aficionado, and loves coming up with new combinations. During one of her visits (she lives in Holland) she rummaged through our fridge and made a sandwich that was an english muffin spread with mayonnaise and topped with shredded roasted chicken, Mrs. Ball's Chutney, and nice coarse sea salt. We all loved it so much it was coined 'The Kyra Sandwich", and we continue to make it to this day.
Mrs. Ball's Chutney is one of the things we always brought back with us after a visit to see Adam's family in South Africa...it is as ubiquitous there as ketchup is here. Several years ago I almost fainted when I found it randomly among the chocolate bars, candy, and beer in a corner of Fairway. It is now available on Amazon too, which is a good thing, since it means I can share this recipe without fear that it is just a tease. If you are hesitant about ordering chutney for chicken salad alone, it is delicious with many many things...and if you have kids who feel everything is better with ketchup, they may be open to this alternative...I know mine are. As much as I hate letting them dip too many morsels of otherwise healthy food into sugary sauces, I do think a variety of flavors at least helps them develop a wider range of tastes.
To make the chicken salad I shred or chop the chicken into bite size pieces and mix in a generous amount of chopped celery, cashews, and either currants or raisins. For the dressing mix mayonnaise with a big spoonful of Mrs. Ball's Chutney and some juice and zest of a lemon. Season with sea salt and pepper to taste.