Curried Chicken Salad
User Reviews
5
-
Prep Time
30 mins
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Total Time
30 mins
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Servings
4
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Calories
527 kcal
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Course
Main Course
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Cuisine
American
Curried Chicken Salad
Description
Curried Chicken Salad combines shredded cooked chicken with a dressing made from mayonnaise, sour cream, curry powder, honey, lime juice, and salt. This creamy base balances a mild curry spice with sweetness and acidity. Chopped celery provides a crisp texture, while halved seedless grapes add bursts of sweetness and moisture. Thinly sliced scallions contribute a fresh onion flavor.
The salad is tossed well and chilled to let flavors meld. Just before serving, salted cashews are stirred in to add crunch and a nutty accent, contrasting the creamy and tender components. Optional cayenne pepper can be added for a subtle heat.
This salad works well on its own, as a filling for sandwiches or wraps, or served atop greens. It uses poached or roasted chicken and can be easily prepared ahead. The recipe includes roasting details for bone-in chicken breasts if making from raw.
Ingredients
- ½ cup mayonnaise best quality such as Hellmann's or Duke's
- ½ cup sour cream
- 1 tablespoon curry powder
- 1½ tablespoons honey
- 1½ tablespoons lime juice from 1 lime, fresh
- ¾ teaspoon salt
- 4½ cups chicken see note, cooked shredded
- 3 celery diced, large stalks
- 1 cup grapes halved, seedless
- 3 scallions finely sliced, light and dark green parts
- Pinch cayenne pepper (optional)
- ⅔ cup cashews salted
Instructions
- Make the dressing: In a large bowl, whisk together the mayonnaise, sour cream, curry powder, honey, lime juice, and salt.
- To the dressing, add the chicken, celery, grapes and scallions. Toss well to combine, then taste and adjust seasoning, adding the cayenne pepper, if desired. Cover the chicken salad with plastic wrap and chill until ready to serve. Right before serving, stir in the cashews (adding them at the last minute ensures they stay crunchy).
- Note: I use poached chicken for this recipe. If you'd like to use roasted chicken, you'll need 3 pounds bone-in, skin-on chicken breasts. Preheat the oven to 425°F (220°C). Line a baking sheet with aluminum foil. Arrange the chicken breasts skin-side up on the prepared baking sheet. Coat with 1 tablespoon of olive oil and sprinkle both sides with 1 teaspoon salt and ½ teaspoon pepper. Roast for 30 to 35 minutes, or until done. Let cool. (You may also use a rotisserie chicken.)
- Make-Ahead Instructions: This salad can be made and stored in the refrigerator for up to 2 days. Wait to add the cashews until right before serving, otherwise they will get soft.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 527 kcal
% Daily Value*
| Calories | 527kcal | 26% |
| Carbohydrates | 17g | 6% |
| Protein | 23g | 46% |
| Fat | 42g | 65% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 96mg | 32% |
| Sodium | 514mg | 21% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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