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Famous Curried Chicken Salad

Patachou is a French lunch spot nestled in a tiny stretch of trendy shops on Toronto’s Yonge street. You’re always assured of superb croissants, the best of French pastries and classically made sandwiches and salads. At the top of the popularity list is a curried chicken salad chockfull of dried apricots and plump raisins. I am sure they use homemade mayo, but my takeoff of their creation using store-bought mayonnaise is so renowned with friends that when I’m invited to a lunch potluck I’m often asked if I will bring this main salad along.
Serves: 6
Prep Time: 20 min


4 cups cooked chicken cubes
1 cooked rotisserie chicken
½ cup golden raisins
½ cup mayonnaise
¼ cup sour cream, not no-fat
1 tbsp hot curry paste, preferably yellow Thai
½ tsp salt
½ cup whole dried apricots
2 celery stalks, thinly-sliced
4 green onions, thinly-sliced
1 apple, peeled
½ cup finely-chopped coriander (optional)
¼ cup chopped almonds with the skin on (optional)

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Cube chicken and measure out about 4 cups (1 L). Put raisins in a microwaveable bowl. Cover with water and microwave until boiling. Set aside to plump.

  2. Combine mayonnaise, sour cream, curry paste and salt in a large bowl. Blend together until no streaks of curry remain. Stir in chicken.

  3. Measure out whole apricots, then thinly slice. Add to salad with celery and green onions. Drain raisins and stir in. Dice apple and stir in along with the coriander if using. Then taste and add more curry or salt if you like. If not creamy enough, stir in more mayonnaise or sour cream, a little at a time. Stir in nuts or save for sprinkling over the salad. If making ahead, cover and refrigerate up to 2 days. Serve on lettuce or a bed of greens.

Helpful Tip

Marvelous as a sandwich filling.

Nutrition Info

Per serving Amount
Protein30 g
Fat25 g
Saturated Fat6 g
Carbohydrate23 g
Fibre2 g
Sugar16 g
Cholesterol97 mg
Sodium482 mg
Per serving % Daily Value
Vitamin A16
Vitamin C7
Vitamin B634
Vitamin B1222