There was a time in high school when I could pretty much subsist on bagels alone. My love for yeasted breads of all types runs deep, but bagels hold a particularly special place in my heart. Growing up in New York, you really had to try hard to find a bagel you didn't like. The dozens of neighborhood bagel shops (let alone the larger meccas like H&H and Ess-A-Bagel) were certainly enough to spoil anyone for impostors outside the Tri-state area (although I won't lie, I'm still so curious to try an authentic Montreal-style bagel!).
My usual is an everything bagel with regular cream cheese. Sure, I'll substitute veggie or scallion cream cheese or have it toasted once in awhile, but never, EVER will I get it scooped out(!). I mean, seriously. That's just downright offensive.
Once in a while, I'll indulge in a great bagel sandwich like this one. Smoked trout on everything bagels may get O and me weak in the knees, but this curried chicken salad, generously slathered on an earthy pumpernickel bagel and topped with tender lettuce, sure is a solid contender for second place!
Curried Chicken Salad
Courtesy of Barefoot Contessa
6 Servings (plenty for leftovers)
3 whole (6 split) chicken breasts, bone-in, skin-on
Kosher salt and freshly ground black pepper
1 1/2 cups good mayonnaise (recommended: Hellman's)
1/3 cup dry white wine *Optional, for us
1/4 cup chutney (recommended: Major Grey's) *We use Bardshar Chutney from SchoolHouse Kitchen
3 tablespoons curry powder
1 cup medium-diced celery (2 large stalks)
1/4 cup chopped scallions, white and green parts (2 scallions)
1/4 cup raisins
1 cup whole roasted, salted cashews
Preheat the oven to 350 degrees F.
Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.
For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.