Today is the beginning of the Masters Golf Tournament (practice rounds today) – and I couldn’t be more excited. I love golf and although I don’t play, I did win a putting competition back when I was around 7 years old. I thought that because of the golf that is happening this week and next (Heritage is next week!), I wanted to make a few recipes to reflect that, starting with curry chicken salad sandwiches.
My dad and brother are great golfers. And my grandpa? He’s 86 and still playing too – and I think he beats both of the guys. I remember when we moved to Lexington, SC and for my dad’s 40th birthday, my mom got him a membership to one of the local golf clubs. We would all go out together and sit in the cart and watch him and sometimes my brother play. We got to drive the carts around (nothing more fun for 10-11 year olds) and sometimes putt on the green.
After they played, we’d go back to the clubhouse and either get snacks or have dinner in the main dining room or out on the patio. My brother and I would get Blue Smurfs for drinks and we’d eat sandwiches while our parents would visit with friends.
While I’m not sure if we specifically had chicken salad sandwiches when we were younger, I do remember getting them when we were a little bit older and I loved them. Chicken salad and golf just seems to go together, whether you’re on the course or relaxing afterward. I wanted to do something different, so I opted for a curry chicken salad with pecans, onions, and grapes. I was afraid of the grapes at first, but I needed a burst of freshness in the salad and I made two versions – one with grapes and one without and the one with definitely won in the flavor competition.
Curry Chicken Salad Sandwiches
1 lb chicken breasts
1/2 cup mayonnaise
1 Tbsp curry powder
2 Tbsp red onion, minced finely
1/4 cup chopped pecans
1/4 cup red seedless grapes, halved
Salt and pepper
Begin by pre-heating the oven to 450 degrees. Take out the chicken breasts and place on a baking sheet. Rub with olive oil. Salt and pepper both sides liberally and place in the oven for about 20 minutes, or until chicken is fully cooked through.
Once the chicken has cooled, dice or shred the chicken. In a small bowl, combine the chicken, mayonnaise, curry powder, red onion, pecans, and seedless grapes. Mix well.
To assemble, toast the bread with the method from here or just under the broiler, plain. Place a piece of the bibb lettuce on one half of the bread, spread the chicken salad on top and place on the other slice of bread. Serve immediately.