Curry Chicken Salad

Course: lunch

Cuisine: Salad / Lunch

Prep Time: 15

Cook Time: 50

Chicken cooling time: 30

Total Time: 1 35

Servings: people

Calories: 469kcal

Author: Kris Longwell

Curry Chicken Salad is so fresh and explodes with flavor. Be sure to roast your chicken in the oven and then diced. If you're up to it, why not try homemade mayo and homemade curry powder! It truly takes this dish to the stratosphere. Yum!!

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Ingredients

For the Roasted Chicken

2 chicken breasts split, bone-in, skin-on
2 tablespoon olive oil
Kosher salt and 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
1 teaspoon Kosher salt
½ teaspoon ground black pepper
1 cup red onion chopped (about a cup)
1 fresh mango peeled, pitted and diced, about ⅔ cup.
1 cup red grapes seedless, halved
1 cup salted roasted cashews roughly chopped
1 cup lettuce for garnish - optional
8 sandwich rolls croissants, ciabatta, etc - optional

Instructions

Preheat the oven to 350°F.
Rub the chicken pieces with oil and sprinkle them all over with salt and pepper. Place on a baking rack on a lined baking sheet and roast for 50 minutes, or until the internal temperature reaches 165°F. Set aside until cool enough to handle.
2 chicken breasts, 2 tbsp olive oil, Kosher salt and fresh ground pepper
Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces, about ½"x½".
In a medium bowl, make the dressing by mixing together the mayonnaise, yogurt, curry powder, lime juice, honey, ginger, salt, and pepper.
1 cup mayonnaise, ½ cup plain yogurt, 3 tbsp curry powder, 1 tbsp lime juice, 1 tbsp honey, ½ tsp ground ginger, 1 tsp Kosher salt, ½ tsp ground black pepper
In a separate, large bowl, add chicken, onion, mango, grapes, and cashews.
1 cup red onion, 1 fresh mango, 1 cup red grapes, 1 cup salted roasted cashews
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
Cover with plastic wrap, or put in an airtight container and place in the refrigerator for at least 1 hour, or overnight. The longer it sits, the more the flavors will meld. Let it come to room temperature before serving.
Serve over a bed of lettuce greens, or as sandwiches using your favorite sandwich bread.
1 cup lettuce, 8 sandwich rolls

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

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 it 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 allowing 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