It’s Chicken Salad season! Hurray! Oh, you’re not excited about that?! I don’t blame you. Chicken Salad can be pretty boring. But NOT this version. This is the BEST Curry Chicken Salad recipe.
This Curry Chicken Salad is a taste adventure everyone should embark on. It’s no wonder that Whole Foods, Trader Joe’s and Fresh Market all sell their own versions.
This recipe perfectly captures the sweet and savory combo you want. The Cashews and Celery add great crunch. The Apricot Preserves and Raisins bring flavorful sweetness. The White Wine adds the acid bit you need and the curry explodes in your mouth. Add the optional Cayenne if you want a little heat.
Roasting the chicken is best! Many recipes call for poaching, which leaches too much chicken flavor out into the water, in my humble opinion.
If you need to take a dish to a Mother’s Day event, an Easter brunch or a spring shower, this yummy Curried Chicken Salad will be sure to please the crowds.
Some of you may be wondering What kind of Curry Powder I use. I love the Spice Islands Curry Powder. I always have 2 or 3 bottles on hand!
How to make Curry Chicken Salad:
1. Season Chicken breasts with salt and pepper and coat with Olive Oil.
2. Roast Chicken and allow to cool.
3. Chop the Cashews, Celery and Green Onion. Add to a large bowl along with the raisins.
4. In a small bowl, mix up the sauce.
5. Chop cooled chicken into 1/2 inch chunks and add to large bowl along with the sauce.
6. Mix thoroughly to combine and allow to chill at least 4 hours, preferably overnight.
Curry Chicken Salad Variations:
Use a different nut: Almonds, Walnuts, Water Chestnuts or even Peanuts would work!
Use a different Preserve: Mango Chutney or Peach Preserves would work well.
Add Fresh or Dried Fruit: Chopped up Apple, Pineapple, Pears, Grapes, dried Apricots, Cranberries or Golden Raisins would work. Add a little fresh Avocado if it’s your favorite!
Change up the Mayo: A combination of Greek Yogurt and Sour Cream would work or all greek yogurt. You might want to still add a little mayo to help the consistency out.
How to Serve:
I really love serving this Curry Chicken Salad with a yummy cracker. The one pictured is Trader Joe’s Everything Bagel Cracker. It’s our new favorite Trader Joe’s find!
You can also serve it up as a mini tea sandwich. I took this salad to a bridal shower served up in mini Croissants with some pretty butter lettuce. It was a hit!
Another elegant presentation would be to serve it on Belgian Endive Spears.
It would also work well in a pita pocket or rolled up in a tortilla as a wrap or between any two slices of bread as a sandwich.
Or just grab a spoon and dig in….
Curry Chicken Salad
- Sheet Pan
- (2) Bowls
- Cutting Board
- 2 lbs Boneless, Skinless Chicken Breasts. (About 3 Large Breasts)
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 tbsp Olive Oil
- 1 cup Mayonnaise
- 1/4 cup White Wine, Pinot Grigio
- 1/3 cup Apricot Preserves
- 5 tbsp Curry Powder, I use Spice Island Curry Powder
- 1/8 tea Cayenne Pepper (OPTIONAL)
- 1 cup Celery, Finely Chopped (About 3 Stalks)
- 1/2 cup Green Onion, Sliced (About 4 Stalks)
- 1/2 cup Raisins
- 1 cup Whole Roasted Cashews, Rough Chopped
- Preheat Oven to 375 degrees. Lay Chicken Breasts on a Sheet Pan and Sprinkle both sides with Salt, Pepper and Olive Oil. Bake in the Oven for 25 minutes, check to make sure they aren’t pink in the middle before continuing.
- In a small bowl, add the Mayo, Wine, Apricot, Curry Powder, Optional Cayenne and whisk together until smooth.
- Remove cooked chicken from oven and allow to cool. Finely chop on a cutting board.
- In a large bowl add the Celery, Green Onions, Raisins, Cashews, and cooled chopped chicken.
- Pour Sauce over Chicken Mixture and stir everything until evenly combined.
- Refrigerate Curry Chicken Salad overnight for best results.
Are you looking for a similar dish to take to an event? This Vegetable Galette with Puff Pastry would be a great addition!