Curry Chicken Salad with Fig Jam

This recipe was created when I received some homemade fig jam from my cousin in California. I already had an abundance of other jam in my pantry and wanted to do something unique with it. I have always loved curry chicken salad and decided to give it a try with fig jam. The result was truly delicious. The avocado on top gives it that extra California touch. This is perfect for an alfresco lunch on the patio or picnic on the beach.

½ cup mayo

zest of 1 lime

juice of 1 lime

1 ¼ teaspoon curry powder (I use mild)

¼ cup fig jam

4 cups chopped or shredded cooked chicken

½ teaspoon salt

fresh ground black pepper

rustic bread or butter lettuce to serve 

sliced avocado for garnish

Whisk the first five ingredients together in a large bowl. Then add in chicken and stir to combine. Season with salt and pepper. This salad is best if it sits overnight so the flavors meld.  I like to serve on toast with butter lettuce, sliced avocado, and sprinkle of fresh pepper. It is also great in lettuce cups for a lighter option.

For a vegetarian option, blitz three cans of chickpeas (rinsed and drained) so they are roughly chopped and add in place of chicken. To make vegan, use vegan mayo with chickpeas.

Serves 4