This curry chicken salad is the bees knees. I discovered it a few years ago and have never looked back. It has completely replaced my standard chicken salad recipe as my go-to. Don’t get me wrong, I adore traditional chicken salad, but I find myself craving this twist on tradition any time I even think bout making chicken salad. The best thing about this recipe, as with any chicken salad, is that it just gets better as the days go on. Make it on a Monday and enjoy it as lunch throughout the week, or make it on a Friday and enjoy it throughout the weekend. Either way, this is a sure crowd pleaser and a very simple meal when you want something that is absolutely bursting with flavor and requiring minimal effort.
Let’s get started shall we?
6 chicken breasts
1 1/2 C Mayonnaise
1/3 C Dry White Wine
1/4 C Major Greys Chutney
3 T Curry Powder
1 C Diced Celery
1/4 C chopped scallions
1/4 C raisins
1 cup chopped cashews
Drizzle chicken breasts with olive oil. Sprinkle with salt and pepper and bake at 350 degrees for 30-40 minutes. Do not overcook the chicken, you want it to be succulent. When chicken is cooked and cooled, chop into small bite sized pieces. Add celery, onions, raisins and 3/4 of the cashews. Mix together.
In a separate bowl, combine chutney, wine, curry powder, and mayonnaise. Mix thoroughly until mixture reaches smooth consistency. Pour curry mixture over chicken and mix until all chicken is evenly and thoroughly coated with curry mixture. Add remaining 1/4 cashews on top of chicken salad for garnish. I also like to add a little bit of fresh parsley on top as a garnish to add a pop of color.
There you have it; Curry Chicken Salad. Serve with freshly baked bread, as a side to a large green salad, or all on its own. It is absolutely divine.
This recipe is an Ina Garten recipe and of course can be found in her original cookbook Barefoot Contessa.