Hamdi Saidani This Ina Garten Curried Chicken Salad from the Barefoot Contessa Family Style Cookbook is Really the Perfect Curry Chicken Salad in the World.
All you need is cooked chicken breast, mayonnaise, curry powder, chutney, white wine or vinegar, celery, scallions, raisins, and cashews, and this creamy salad will be ready in less than 10 minutes.
Serve this Curry chicken salad with Naan Bread or use it as a filling for sandwiches.
What Is Curried Chicken Salad
Curried chicken salad is a combination of cooked baked chicken, usually breast, and a creamy dressing made of mayonnaise, curry powder, chutney, and white wine or vinegar. It often includes a few vegetables like celery and scallions. As an additional touch, people often choose to add raisins or grapes for sweetness and cashews for a crunchy texture. Curried chicken salad and curry chicken salad are the same thing.
Curry chicken salad is almost exactly like Coronation chicken, which is a traditional British dish. The combination of mayo and curry in the dressing adds creaminess, which makes the taste not too strong but has a balanced flavor profile.
This Ina Garten recipe is really the best-curried chicken salad ever. It’s easy, quick, creamy, and delicious. I recommend one tip, which is to replace the 1/3 cup of dry white wine with 1/4 cup of vinegar if you don’t drink alcohol like me, but the rest is perfect.
Curry Chicken Salad Ingredients
- 3 whole (6 splits) chicken breasts, bone-in, skin-on
- Olive oil
- Kosher salt and freshly ground black pepper
- 1 1/2 cups good mayonnaise (recommended: Hellman’s)
- 1/3 cup dry white wine
- 1/4 cup chutney (recommended: Major Grey’s)
- 3 tablespoons curry powder
- 1 cup medium-diced celery (2 large stalks)
- 1/4 cup chopped scallions, white and green parts (2 scallions)
- 1/4 cup raisins
- 1 cup whole roasted, salted cashews
How To Make Curry Chicken Salad
- Preheat and Prepare Chicken: Preheat your oven to 350°F. Place the chicken breasts on a baking sheet, rub them with olive oil, and season with salt and pepper. Roast for 35-40 minutes until the chicken is cooked.
- Cool and Dice Chicken: Once the chicken is cool enough to handle, remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.
- Prepare Dressing: In a food processor, combine mayonnaise, white wine, chutney, curry powder, and 1 1/2 teaspoons of salt. Process until smooth.
- Mix Salad: In a large bowl, combine the diced chicken with enough dressing to moisten it well. Add celery, scallions, and raisins. Mix everything well.
- Final Touch and Serve: Refrigerate the salad for a few hours to let the flavors blend. Before serving, add the cashews and serve at room temperature.
What To Serve With Curry Chicken Salad
Curry chicken salad goes well with pita bread, cucumber slices, and mixed greens. You can serve this curried chicken salad as a side for grilled meats or use it as a filling for sandwiches for an easy snack.
Just remember, this Curry Chicken Salad is best when served cold.
How Long Does Curry Chicken Salad Last In The Fridge
Curry Chicken Salad can last in the fridge for up to 3-4 days. Make sure to wrap the leftovers well or place them in well-closed containers to stay fresh.
Can I Freeze Curry Chicken Salad
No, Curry Chicken Salad does not freeze well because it contains mayonnaise, and it will become watery; so avoid freezing it.
Try More Ina Garten Recipes:
- Spinach Quiche
- Ina Garten Stuffed Shells
- Chilean Sea Bass
- Ina Garten Beef Wellington
- Chicken Marsala
Barefoot Contessa Curry Chicken Salad
Description
This Ina Garten Curried Chicken Salad from the Barefoot Contessa Family Style Cookbook is Really the Perfect Curry Chicken Salad in the World. All you need is cooked chicken breast, mayonnaise, curry powder, white wine or vinegar, celery, scallions, raisins, and cashews, and this creamy salad will be ready in less than 10 minutes.
Serve this creamy chicken salad cold with pita bread or use it as a filling for sandwiches.
Ina Garten Curry Chicken Salad Ingredients
How To Make Ina Garten Curry Chicken Salad
- Preheat and Prepare Chicken: Preheat your oven to 350°F. Place the chicken breasts on a baking sheet, rub them with olive oil, and season with salt and pepper. Roast for 35-40 minutes until the chicken is cooked.
- Cool and Dice Chicken: Once the chicken is cool enough to handle, remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.
- Prepare Dressing: In a food processor, combine mayonnaise, white wine, chutney, curry powder, and 1 1/2 teaspoons of salt. Process until smooth.
- Prepare Dressing: In a food processor, combine mayonnaise, white wine, chutney, curry powder, and 1 1/2 teaspoons of salt. Process until smooth.
- Final Touch and Serve: Refrigerate the salad for a few hours to let the flavors blend. Before serving, add the cashews and serve at room temperature.
