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Curried Chicken Salad
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Curried Chicken Salad

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!!

Prep Time
15 mins
Cook Time
50 mins
Additional Time
30 mins
Total Time
1 hr 35 mins
Servings: 8 people
Calories: 469 kcal
Course: Lunch

Ingredients

FOR THE ROASTED CHICKEN
  • 2 chicken breast split, bone-in, skin-on
  • 2 tablespoon olive oil
  • black pepper kosher salt; fresh ground pepper
  • salt 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

    Cup of Yum
  1. Preheat the oven to 350°F.
  2. 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.
  3. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces, about ½"x½".
  4. In a medium bowl, make the dressing by mixing together the mayonnaise, yogurt, curry powder, lime juice, honey, ginger, salt, and pepper.
  5. In a separate, large bowl, add chicken, onion, mango, grapes, and cashews.
  6. 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.
  7. 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.
  8. 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

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: 8 people

Amount Per Serving

Calories 469

% 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.