VADOUVAN CURRY CHICKEN SALAD SANDWICH

INGREDIENTS

2 lbs chicken thighs
1 cup mayonnaise
½ cup plain greek yogurt
2 tbsp hot sauce (sriracha or whatever)
1 tbsp red wine vinegar
2 tbsp honey
½ cup golden raisins (see instructions)
½ cup red grapes, sliced
½ cup celery stalks, chopped
¼ cup red onion, diced
1 bunch cilantro, chopped
1 bunch scallions, chopped
1 tbsp curry powder
salt & pepper, to taste
brioche buns, toasted

INSTRUCTIONS

Start with the golden raisins: cover the golden raisins with just enough white wine and simmer them in a shallow pan until they are nice and plump and juicy. Remove from heat and let cool. Once cooled, strain and set aside. 

Grill your chicken thighs. Chef loves a good char for this recipe, so let it rip on the grates on one side, flip and move to indirect heat to finish cooking. Pull, let it rest, and put it in the fridge to get nice and cool. 

Once cooled, dice the chicken. Add it to a mixing bowl and then, literally, add all your ingredients and mix it all together. Taste it and add some salt if you need. Toast your buns, maybe add some mayo, and add a scoop or two of the chicken salad mixture to the bread and enjoy.