Sarra This Ina Garten Curried Chicken Salad is a vibrant and flavorful recipe, which is made with tender roasted chicken and a sweet-spicy curry dressing. It’s the perfect make-ahead lunch, ready in about 1 hour (plus chilling time).
Jump to RecipeIna Garten Curried Chicken Salad Recipe Ingredients
- 3 to 4 boneless, skinless chicken breasts
- Olive oil
- Kosher salt and freshly ground black pepper
- 1 ½ cups mayonnaise
- ⅓ cup mango chutney
- 2 tablespoons curry powder
- 1 tablespoon freshly squeezed lemon juice
- 1 cup diced celery
- ¼ cup sliced scallions
- ½ cup golden raisins
- ½ cup chopped toasted cashews or almonds
- Mixed salad greens or sandwich bread, for serving
How To Make Ina Garten Curried Chicken Salad
- Roast the Chicken: Preheat your oven to 350°F (175°C). Place the chicken breasts on a sheet pan, rub them with olive oil, and season generously with salt and pepper. Roast for 30–35 minutes, or until cooked through. Let the chicken cool completely, then cut it into bite-sized cubes.
- Make the Curry Dressing: In a large bowl, whisk together the mayonnaise, mango chutney, curry powder, and fresh lemon juice until the dressing is smooth and well combined.
- Combine the Salad: Add the diced celery, sliced scallions, golden raisins, and toasted nuts to the dressing. Fold in the cubed, cooled chicken and gently toss until everything is evenly coated.
- Chill and Serve: Cover the bowl and refrigerate the salad for at least 30 minutes to allow all the flavors to meld together. Serve chilled.
Recipe Tips
- How do I get the most flavorful chicken? Roasting the chicken, as Ina suggests, develops a much deeper, richer flavor than simply boiling or poaching it. It’s a simple step that makes a big difference.
- What does the mango chutney do? Don’t skip it! Mango chutney is a key ingredient that provides the perfect balance of sweetness and tanginess to complement the warm, savory curry powder.
- Why should I toast the nuts? Lightly toasting the cashews or almonds in a dry skillet for a few minutes until they are fragrant enhances their nutty flavor and ensures they stay wonderfully crunchy in the creamy salad.
- Why is it important to chill the salad? Letting the salad rest in the refrigerator for at least 30 minutes (or longer) is crucial. It allows the chicken to absorb the flavors of the curry dressing and for all the ingredients to meld into a cohesive, more delicious final dish.
What To Serve With Curried Chicken Salad
This versatile salad is delicious in many ways, making it perfect for lunches, picnics, or a light dinner.
- Served in a buttery croissant or between slices of soft bread for a gourmet sandwich.
- Scooped over a bed of mixed greens for a light and elegant main course.
- With a side of pita bread or assorted crackers for dipping.
- Alongside a fresh fruit salad to complement the sweet and spicy flavors.
How To Store Curried Chicken Salad
- Refrigerate: Store the chicken salad in an airtight container in the refrigerator. It will stay fresh and delicious for up to 3 days.
- Freezing: It is not recommended to freeze this salad, as the mayonnaise-based dressing will separate and the celery will lose its crispness upon thawing.
Curried Chicken Salad Nutrition Facts
- Calories: 430 kcal
- Protein: 28g
- Carbohydrates: 12g
- Fat: 32g
- Fiber: 2g
- Sugar: 7g
Nutrition information is an estimate and may vary based on ingredients and cooking methods used.
FAQs
Yes, absolutely. In fact, the flavor is often even better on the second day after the ingredients have had more time to meld.
If you can’t find mango chutney, you can substitute it with apricot preserves or peach jam mixed with a splash of apple cider vinegar to replicate its sweet and tangy profile.
Yes, using a store-bought rotisserie chicken is a fantastic time-saving shortcut. Simply shred or cube the meat and you can skip the roasting step entirely.
For a lighter, tangier version of the dressing, you can substitute some or all of the mayonnaise with plain Greek yogurt.
Try More Recipes:
Ina Garten Curried Chicken Salad Recipe
Course: SaladsCuisine: AmericanDifficulty: Easy6
servings20
minutes35
minutes430
kcalA vibrant and flavor-packed twist on a classic, this salad features tender roasted chicken, a creamy curry-mango chutney dressing, crunchy celery, and sweet golden raisins.
Ingredients
-
3-4 boneless, skinless chicken breasts
-
Olive oil, salt, and pepper
-
1 ½ cups mayonnaise
-
⅓ cup mango chutney
-
2 tbsp curry powder
-
1 tbsp fresh lemon juice
-
1 cup diced celery
-
¼ cup sliced scallions
-
½ cup golden raisins
-
½ cup chopped toasted cashews or almonds
Directions
- Preheat oven to 350°F. Rub chicken with olive oil, salt, and pepper. Roast for 30-35 minutes until cooked through. Cool and cut into cubes.
- In a large bowl, whisk together the mayonnaise, mango chutney, curry powder, and lemon juice.
- Stir the diced celery, scallions, raisins, and toasted nuts into the dressing.
- Gently fold in the cubed chicken until everything is evenly coated.
- Cover and chill for at least 30 minutes to allow the flavors to develop.
- Serve cold in sandwiches, wraps, or over a bed of fresh greens.
Notes
- Roasting your own chicken provides the best flavor, but a rotisserie chicken is a great shortcut.
- Toasting the nuts before adding them is a small step that adds a big impact on flavor and crunch.
- The salad is even more flavorful after it has been chilled for a few hours or overnight.
- Adjust the amount of curry powder to your personal taste preference.
