When I was 20 years old, I wrangled my first office job. Previously, I’d been mall-ratting it at an espresso stand (mostly called expresso back in those days). The new job was in one of the largest buildings in my hometown (5 stories) and I was answering phones for a bunch of offices in said building. I trotted into work everyday in one of my Ally McBeal-esque suits and felt oh so grown up.
Of course, being 20 and all, the best part of the day was lunching
and it still is…some things never change. My very favorite place to go was a now defunct little cafe in the bottom of the building called Cafe Toulouse. I always ordered one salad in particular – the Curried Chicken Salad. It was the first time my naive palate tried anything curry related and since then, I’ve had a illicit love affair with that particular spice combination. There I’d sit in my obscenely short skirts (seriously, I know I’m not the only one who was unfortunately influenced by Ally McBeal/Melrose Place/90210), sipping my diet Coke and shooting the breeze with co-workers.
But I digress…the salad. Oh! The salad. The chicken was perfectly seasoned, the vegetables were crunchy, the almonds and fruit gave it a little extra oomph…and the dressing? Garlicky as all get out and absolutely to die for.
Cafe Toulouse closed many years ago, but I still dream about that salad. So much so, I thought I should try to recreate it.
When I created the recipe for Curry Yogurt Grilled Chicken, I had an epiphany…it would work splendidly in the Curried Chicken Salad. And it did – it DOES!
So do yourself a favor and make this salad. It’s really that good. I swear it on my obscenely short skirts.