Curry Chicken Salad Recipe

Name: Curry Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 whole chicken breasts (bone-in, skin-on) or 6 chicken breast halves; olive oil; kosher salt; fresh ground black pepper; 1 ½ cups good mayonnaise; ⅓ cup dry white wine; ¼ cup Major Grey chutney; 3 tablespoons curry powder; 1 cup diced celery; ¼ cup chopped scallion (white and green part); ¼ cup raisins; 1 cup whole roasted salted cashews

Servings: persons

3 whole chicken breasts (bone-in, skin-on) or 6 chicken breast halves
olive oil
kosher salt
fresh ground black pepper
1 ½ cups good mayonnaise
⅓ cup dry white wine
¼ cup Major Grey chutney
3 tablespoons curry powder
1 cup diced celery
¼ cup chopped scallion (white and green part)
¼ cup raisins
1 cup whole roasted salted cashews

1
Preheat oven to 350F.
2
Place the chicken breast on a sheet pan skin side up and rub with olive oil.
3
Sprinkle liberally with salt and pepper.
4
Roast for 35 to 40 minutes until the chicken is just cooked.
5
Set aside until cool enough to handle.
6
Remove the meat from the bones and discard the skin.
7
Shred or dice the chicken in bite size pieces.
8
For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons of salt in the bowl of a food processor fitted with a steel blade.
9
Process until smooth.
10
In a large bowl or serving dish, combine the chicken with enough dressing to moisten well.
11
NOTE: Depending on the amount of chicken you end up with, you may not necessarily use all of the dressing.
12
Mix in the celery, scallions, and raisins.
13
Refrigerate for a few hours to allow the flavors to blend.
14
Add the cashews and serve at room temperature.
15
It's good as a snack on crackers or as a side dish.

745

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 whole chicken breasts (bone-in, skin-on) or 6 chicken breast halves, olive oil, kosher salt, fresh ground black pepper, and more.

Yes, Curry Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Curry Chicken Salad

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