Imen Dridi Ina Garten’s Curry Chicken Salad, serving six, is made with roasted chicken breasts, mayonnaise, white wine, chutney, curry powder, celery, scallions, raisins, and roasted cashews. It’s a flavorful dish that combines sweetness and spice, perfect for a hearty meal or gathering, ready in about an hour.
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🧡 Why You’ll Love This Curry Chicken Salad Recipe:
- Unique Flavor: The combination of curry powder and chutney gives a unique, flavorful twist to traditional chicken salad.
- Rich and Creamy: The mayonnaise and white wine create a rich, creamy dressing that perfectly coats the chicken.
- Sweet and Savory Balance: The sweetness of the raisins and chutney balances the savory spices and chicken.
- Crunchy Texture: The celery and cashews add a delightful crunch, contrasting the soft chicken.
- Make-Ahead Friendly: It tastes even better after the flavors meld in the fridge, making it perfect for meal prep.
❓ What Is Ina Garten Curry Chicken Salad Recipe?
Ina Garten’s Curry Chicken Salad includes roasted chicken breasts, mayonnaise, white wine, chutney, curry powder, celery, scallions, raisins, and roasted cashews. It’s a flavorful mix of sweet and savory with a creamy, crunchy texture, ideal for a unique and tasty salad.
🍗 Ina Garten Curry Chicken Salad Ingredients
- 3 whole (6 split) 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 Ina Garten Curry Chicken Salad
- Warm the oven up to 350 degrees F.
- Spread the chicken breasts out on a baking sheet and use olive oil to coat the outside. Add a lot of salt and pepper to taste. The chicken should be roasted for 35 to 40 minutes, or until it’s just done.
- Leave alone until it’s safe to touch. Take the chicken apart into big pieces that are easy to eat. Don’t throw away the skin; just take the meat off the bones.
- In the bowl of a food processor with a steel blade, mix the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons of salt to make the dressing. Mix until smooth.
- Add enough sauce to the chicken to make it well moist. Mix the raisins, onions, and celery well after you add them.
- Put it in the fridge for a few hours to let the flavors mix. Put in the cashews and serve at room temperature.
💭 Recipe Tips:
- Marinate Chicken: For added flavor, marinate the chicken in a mixture of olive oil, salt, pepper, and a bit of curry powder before roasting.
- Toast the Curry Powder: Lightly toast the curry powder in a dry pan to enhance its flavor before adding it to the dressing.
- Freshness in Dressing: Add a squeeze of fresh lemon juice to the dressing for a bright, tangy note.
- Balance Sweetness: If the chutney makes the salad too sweet, balance it with a little extra vinegar or lemon juice.
- Garnish: Garnish with fresh herbs like cilantro or parsley for a fresh look and taste.
🥪 What To Serve Curry Chicken Salad?
Serve Curry Chicken Salad with crusty bread, over mixed greens, in a wrap, or as a sandwich filling it pairs well with fruit salad, cucumber slices, or as a topping for crackers at a brunch or luncheon.
🎚 How To Store Leftovers Curry Chicken Salad?
- Refrigerator: Place the leftover Curry Chicken Salad in an airtight container and refrigerate it will stay fresh for 3-4 days.
- Freezer: Freezing is not recommended for this salad, as it may alter the texture and quality of the ingredients, especially the mayonnaise and vegetables.
🚫 Can I Reheat Leftovers Curry Chicken Salad?
Reheating leftover Curry Chicken Salad is not advisable, as it is meant to be enjoyed cold. Heating may negatively affect the texture and flavor, especially due to the mayonnaise and fresh ingredients.
FAQ’S
Can I use leftover chicken In Curry Chicken Salad?
Absolutely! Leftover chicken, whether roasted or grilled, is perfect for this Curry Chicken Salad it’s a great way to repurpose cooked chicken.
Can I make Curry Chicken Salad healthier?
Yes, you can use Greek yogurt or a mix of yogurt and mayonnaise for a healthier version. Adding more vegetables like bell peppers or carrots can also boost its nutritional value.
Is Curry Chicken Salad spicy?
The level of spiciness depends on the curry powder used most store-bought curry powders have a mild flavor, but you can adjust the amount or use a spicier blend if you prefer.
Can I add other fruits or nuts In Curry Chicken Salad?
Definitely common additions include grapes, apples, almonds, or walnuts for extra crunch and sweetness forCurry Chicken Salad .
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Ina Garten Curry Chicken Salad Nutrition Fact
Amount Per Serving
- Calories 388
- Total Fat 32g
- Saturated Fat 7.6g
- Cholesterol 55mg
- Sodium 948mg
- Potassium 305mg
- Total Carbohydrate 11g
- Dietary Fiber 2.1g
- Sugars 1.5g
- Protein 15g
- Vitamin A 14%
- Vitamin C 34%
- Calcium 9%
Ina Garten Curry Chicken Salad
Description
Ina Garten’s Curry Chicken Salad, serving six, is made with roasted chicken breasts, mayonnaise, white wine, chutney, curry powder, celery, scallions, raisins, and roasted cashews. It’s a flavorful dish that combines sweetness and spice, perfect for a hearty meal or gathering, ready in about an hour.
Ingredients
Instructions
- Warm the oven up to 350 degrees F.
- Spread the chicken breasts out on a baking sheet and use olive oil to coat the outside. Add a lot of salt and pepper to taste. The chicken should be roasted for 35 to 40 minutes, or until it’s just done.
- Leave alone until it’s safe to touch. Take the chicken apart into big pieces that are easy to eat. Don’t throw away the skin just take the meat off the bones.
- In the bowl of a food processor with a steel blade, mix the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons of salt to make the dressing. Mix until smooth.
- Add enough sauce to the chicken to make it well moist. Mix the raisins, onions, and celery well after you add them.
- Put it in the fridge for a few hours to let the flavors mix. Put in the cashews and serve at room temperature.
Notes
- Marinate Chicken: For added flavor, marinate the chicken in a mixture of olive oil, salt, pepper, and a bit of curry powder before roasting.
- Toast the Curry Powder: Lightly toast the curry powder in a dry pan to enhance its flavor before adding it to the dressing.
- Freshness in Dressing: Add a squeeze of fresh lemon juice to the dressing for a bright, tangy note.
- Balance Sweetness: If the chutney makes the salad too sweet, balance it with a little extra vinegar or lemon juice.
- Garnish: Garnish with fresh herbs like cilantro or parsley for a fresh look and taste.
