curried chicken salad

I’m not generally a fan of most mayonnaise-based salads, whether its egg salad sandwiches or potato salad.  Coleslaw?  Ugh.  Macaroni salad?  Oh, the horror.  With the exception of tuna salad sandwiches and a limited number of pasta salads, I am pretty much a hater of all things in this category.  Until we gave this chicken curry salad a whirl.

One of the standout ingredients in this particular recipe is the roasted chicken breasts.  It is absolutely worth it to roast them especially for this salad – the resulting product is so much more moist and fresh, and by far superior  than using leftover chicken (which I still have no problem using in many other recipes).  I did increase the amount of golden raisins and celery from the original recipe, to add extra sweetness and crunch.  I could eat this salad every week and be happy.

It is not so easy to take a good-looking picture of chicken salad, but in the interest of proper documentation, I’ve provided some visuals anyway.

Curried Chicken Salad

Adapted from Food Network

Yield 4 to 6 servings


3 chicken breasts (split), bone-in, skin-on (or 3 cups shredded chicken)
3 teaspoons olive oil
2 garlic cloves, minced
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon black peppercorns
3/4 cup mayonnaise (light is fine)
2 Tablespoons + 2 teaspoons dry white wine
1 1/2 Tablespoons curry powder
2 Tablespoons chutney (like Major Grey’s)
1 cup medium-diced celery
2 Tablespoons chopped green onion
1/2 cup golden raisins


  1. Preheat oven to 350 degrees F.
  2. Combine garlic, 3/4 teaspoons of kosher salt and the black peppercorns in a mortar and crush with pestle until coarse paste forms; you may also use a mini processor to create the paste.  Mix in oil.
  3. Rinse chicken and pat dry.  Rub  the herb/oil mixture over the skin and place chicken in a 9 x 13-inch glass/Pyrex dish.  Position rack in center of oven and roast chicken uncovered 35 to 40 minutes.  Transfer chicken to platter and allow it to cool.  Remove and discard the skin and bones, then dice chicken into 1-inch cubes and set aside.
  4. In a large bowl, combine the mayonnaise, wine, chutney, curry powder, and 3/4 teaspoons kosher salt and mix until smooth.  Use electric mixer if needed.
  5. Add chicken to mixture in bowl along with the celery, green onion, and raisins.  Mix well and refrigerate for 2 to 3 hours to allow flavors to blend.  Serve cool or at room temperature.

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