Curried Chicken Salad
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Prep Time
15 mins
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Cook Time
50 mins
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Additional Time
30 mins
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Total Time
1 hr 35 mins
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Servings
8 people
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Calories
469 kcal
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Course
Lunch
Curried Chicken Salad
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Curried chicken salad is so fresh, and explodes with flavor. Be sure to roast your chicken in the oven and then dice. If you're up to it, why not try homemade mayo and homemade curry powder! It truly takes this dish to the stratosphere. Yum!!
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Ingredients
FOR THE ROASTED CHICKEN
- 2 chicken breast split, bone-in, skin-on
- 2 tablespoon olive oil
- salt kosher salt; fresh ground pepper
- black pepper kosher salt; fresh ground pepper
FOR THE SALAD
- 1 cup mayonnaise
- ½ cup PLAIN yogurt
- 3 tablespoon curry powder
- 1 tablespoon lime juice fresh
- 1 tablespoon honey
- ½ teaspoon ground ginger
- ½ teaspoon kosher salt
- ½ teaspoon black pepper ground
- 1 cup red onion chopped (about a cup)
- 1 fresh Mango peeled, pitted and diced, about ⅔ cup.
- 1 cup red grape seedless, halved
- 1 cup cashews roughly chopped, salted, roasted
- 1 cup lettuce for garnish - optional
- 8 sandwich roll croissants, ciabatta, etc - optional
Instructions
- Preheat the oven to 350°F.
- Rub the chicken pieces with oil and sprinkle all over with salt and pepper. Place on a baking rack on a lined baking sheet and roast for 50 minutes, or until internal temperature reaches 165°F. Set aside until cool enough to handle.
- Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces, about ½"x½".
- In a medium bowl, make the dressing by mixing together the mayonnaise, yogurt, curry powder, lime juice, honey, ginger, salt, and pepper.
- In a separate, large bowl, add chicken, onion, mango, grapes, and cashews.
- Add the dressing in increments, starting with about ½ a cup, gently stirring as you go. Depending on how much chicken you have, you'll most likely need about 1 to 1½ cups of the dressing. Add more or less as per your own desired consistency.
- Cover with plastic wrap, or put in an air-tight container and place in the refrigerator for at least 1 hour, or overnight. The longer it sits, the more the flavors will meld. Let come to room temperature before serving.
- Serve over a bed of lettuce greens, or as sandwiches using your favorite sandwich bread.
Notes
- The roasted chicken can be made up to 1 day in advance. A rotisserie chicken works well, too. If we use a rotisserie, we usually use two chickens.
- Be sure to know the heat level of the curry powder before adding to the dressing. Our homemade curry powder is mild, but many other types may be spicy. If too spicy, start with just one tbsp, taste, and add more, if desired.
- We love serving this to guests over a bed of lettuce, with sliced croissants or ciabatta rolls, and allow them to make their own sandwich.
- The salad definitely gets better after it's had time to sit in the fridge for a day.
Nutrition Information
Show Details
Calories
469kcal
(23%)
Carbohydrates
46g
(15%)
Protein
22g
(44%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Cholesterol
50mg
(17%)
Sodium
819mg
(34%)
Potassium
509mg
(11%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Vitamin A
130IU
(3%)
Vitamin C
4mg
(4%)
Calcium
104mg
(10%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 469 kcal
% Daily Value*
| Calories | 469kcal | 23% |
| Carbohydrates | 46g | 15% |
| Protein | 22g | 44% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 50mg | 17% |
| Sodium | 819mg | 34% |
| Potassium | 509mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 130IU | 3% |
| Vitamin C | 4mg | 4% |
| Calcium | 104mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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