Ina Garten Chicken Curry Salad Recipe
Ina Garten Chicken Curry Salad is a mouthwatering dish that’s perfect for lunch, dinner, or even as an appetizer. This flavorful and creamy salad is easy to make and sure to be a hit with your family and friends! The ingredients are simple yet the combination of flavors creates an unforgettable dish.
Print
Pin
Rate
Servings: 3 people
Calories: 784kcal
Equipment
- Colander
- knife
- Medium Bowl
- wooden spoon
Ingredients
- 2 whole chicken breasts, bone-in, skin-on
- 1 tbsp olive oil
- 2 tbsp dry white wine
- Kosher salt and freshly ground black pepper
- 1.5 tbsp curry powder
- 1/8 cup chutney such as Major Greys
- 3/4 cups mayonnaise (Duke)
- 1/2 cup medium-diced celery (1 large stalks)
- 1/8 cup chopped scallions, white and green parts
- 1/2 cup whole roasted, salted cashews
- 1/8 cup Golden raisins
Instructions
- Preheat your oven to 325°F (163°C).
- Pat your chicken breasts dry and season with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken, skin-side down, and cook until golden brown, about 5 minutes per side. Remove from heat and transfer to a plate; set aside.
- In a small bowl, whisk together the mayonnaise, white wine, chutney, curry powder, and salt.
- In a large bowl, combine the diced celery, chopped scallions, raisins, and cashews. Add the cooled chicken to the mixture. Pour the dressing over the salad and mix until everything is well combined.
- Refrigerate the salad for at least 2 hours before serving. Garnish with additional cashews, if desired.
Notes
- You can substitute the chicken breasts with boneless, skinless chicken thighs for a different flavor.
- For extra crunch, you can add chopped apples or mangoes to this recipe.
- If you don't have white wine on hand, you can use apple cider vinegar instead.