Mango Curry Chicken Salad

I just had a birthday and it was a big one. It’s the kind you celebrate because it’s a milestone.  The big 3-0.  If you follow me on Instagram, you’ll recall I bought some big-ass balloons to let the world know.  I brought them to my High Tea Birthday party to spruce up the place.  They put some fright into my sweet nephew, but I loved ’em.  As a consolation for him being such a champ, I let him keep one of the smaller star balloons.

In past years, I get my best girls together for a nice afternoon at Hotel Saskatchewan for High Tea, however this year, they’re renovating and not offering tea for awhile.  Bummer.  Turns out, my sister and I can host a pretty amazing High Tea ourselves.  We found an irresistible deal on antique teacups (I’m talking 4 teacups and 4 saucers for a grand total of $8) and raided my embarrassingly large stash of tea.  We had quite the spread; palmiers, macarons, and a chocolate fountain for goodness sakes!  We know how to party.  Sure, the chocolate fountain is always a crowd pleaser, but the first thing to be completely consumed was this delightful sandwich.

Every good High Tea offers a variety of tea sandwiches.  My high tea featured a Curried Chicken Salad on a small croissant.  It was undoubtably the favourite of the afternoon.  The version I made for my friends was simpler than this one – chicken, mayo, curry powder, salt and pepper.  When I make it at home for myself, I jazz it up a bit.  I add some celery for texture, onions for flavour, and lots of mango chutney.

And I mean lots of mango chutney.  I can’t get enough of the stuff.  I even put a generously slathering on the croissant before filling with the chicken salad.  I may have a problem.  Speaking of problems, you’ll have one too after your first bite of Mango Curry Chicken Salad- you’ll never be able to go back to the traditional variation.