Ina Garten Curried Chicken Salad Recipe
Bring a taste of the exotic to your dinner table with Ina Garten’s Curried Chicken Salad. This quick and easy dish will be sure to please everyone at your table! With just a few simple steps, you can have this delicious dish on the table in no time at all. So whether you’re looking for an easy weeknight dinner or an impressive side dish to bring to a potluck, Ina Garten’s Curried Chicken Salad is sure to be a hit!
Print
Pin
Rate
Servings: 2 people
Calories: 155kcal
Equipment
- Fork
- bowl
- baking dish
Ingredients
- 1/2 cup of whole roasted salted cashews, carefully chosen for their crunchy texture and nutty flavor, adding a delightful crunch and richness to the salad.
- 1/8 tablespoons of raisins thoughtfully added to provide a burst of natural sweetness, creating a delightful contrast of flavors and textures.
- Kosher salt and freshly ground black pepper to taste, thoughtfully sprinkled over the chicken breasts to season them perfectly, bringing out their savory and delicious taste.
- 3/4 cup of good quality mayonnaise such as Hellman’s, chosen for its creamy and velvety texture, creating a luscious and indulgent dressing that coats the chicken.
- 1/8 tablespoons of sliced scallions about 1 scallion, skillfully included to provide a mild and onion-like flavor, adding a touch of pungency and a pop of color to the dish.
- 1/2 cup of diced celery 1 large stalk, meticulously prepared and added to provide a refreshing and crisp texture, offering a subtle hint of freshness to the dish.
- 1/6 tablespoons of vinegar or wine carefully added to provide a tangy and acidic note, balancing the richness of the mayonnaise and adding depth to the dressing.
- 1 1/2 whole bone-in skin-on chicken breasts, carefully selected for their juicy and tender meat, providing a rich and flavorful base for the dish.
- Olive oil to taste, skillfully added to coat the chicken breasts and enhance their natural flavors while promoting a crispy and golden skin when cooked.
- 1/8 tablespoons of chutney such as Major Greys, skillfully incorporated to infuse the dressing with a sweet and tangy flavor, adding a delightful twist to the dish.
- 1 1/2 tablespoons of curry powder thoughtfully chosen to bring a warm and aromatic blend of spices, adding a bold and vibrant flavor profile to the dressing.
Instructions
- Preheat the oven to 375°F. Place the chicken breasts onto a baking sheet, coating them with olive oil, salt and pepper on either side. Bake for 20-30 minutes until cooked through before cooling and shredding into small pieces.
- Take a medium bowl and combine together mayo, vinegar or white wine, chutney and curry powder. Toss in the chicken shreds into the concoction, stirring everything until combined. Add celery, scallions, raisins and cashews to the mixture and taste for seasoning - adjust as desired.
- Serve with a side dish of your choice this delicious curried chicken salad!
Notes
- If you don’t have any chutney, you can substitute it with mango or pineapple jam.
- You can use store-bought roasted and salted cashews for this dish, but if you have access to fresh, unroasted cashews, they will add a better flavor.
- For a lighter version of this, you can omit the mayonnaise and replace it with Greek yogurt or sour cream.
- If you want to make this dish spicier, add more curry powder or a pinch of cayenne pepper.