12oz. can of chicken breast
8oz. can of water chestnuts
3 hard boiled eggs
2 lg. garlic cloves
½ white onion
2-3T curry powder
2-3T pickle relish
1t black pepper
1t garlic sea salt
⅓c± sour cream
⅓c± mayonnaise
½c golden raisins
Chop the water chestnuts, eggs, onion and mince the garlic. Break up the chicken chunks then combine all the ingredients in a medium bowl with the sour cream and mayonnaise. Put the raisins in a ceramic cup and add about ¼c of water. Microwave for 30 seconds to rehydrate, then drain and add to the bowl. Mix well, and serve over chopped romaine lettuce, or use as a sandwich filling on a crusty-buttery croissant.
I love the flavor combination of the sour cream, mayonnaise, chicken and curry. The crunch of the water chestnuts and the acid of the pickles. The secret though is the raisins! Their sweetness brings everything together so well. . . Lin
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