Curried Chicken Salad

This is one of our favorite recipes.  It’s so good that Meg isn’t capable of putting the leftovers away, at least not in the refrigerator (but she can put it away in her stomach…)  But seriously, every handling of the bowl results in a spoonful (or fingerful) being eaten.

I’ve adapted this recipe from the aptly named The Best Curried Chicken Salad You’ll Ever Eat, from The Art of Doing Stuff (best blog name ever!)


All of these ingredient quantities are subjective.  This is one of those awesome recipes where everything is to taste.  I didn’t measure anything last night when I made this, so take my measurements with a grain of salt (hah!)

For the chicken:

  • ~1 lb. boneless skinless chicken breasts or thighs — if you’re using chicken breasts, you’ll want to trim them to a uniform thickness.
  • 1 tsp. garam masala
  • 1/2 tsp. cumin
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper

Combine the spices and rub onto the chicken.  If you, leave the rub on the chicken for about an hour in the refrigerator.  But you can cook it right away too.  We rarely have time for this, and it tastes fabulous anyway.

Put the chicken under the broiler for about 15-20 minutes, turning it over halfway through.  You want chicken to hit 165° in the thickest part, so if you haven’t cooked chicken in the oven before, an instant read thermometer will help tell you when its done.  Take the chicken out and let it rest.  While it’s resting…

For the chicken salad:

  • 2-3 stalks of celery, chopped
  • 1 apple, diced small
  • 1/2 cashews, chopped
  • 1/2 cup golden raisins (or normal raisins)
  • 1/2 cup or more of mayonnaise
  • 1/2 tsp. curry powder
  • 1/4 tsp. or less cayenne
  • Salt and pepper to taste
  • a squirt of lemon juice (optional)

Combine the mayonnaise and spices, then add the remaining ingredients.  Chop up the cooked chicken and add it into the mix as well.  Adjust the seasoning to taste.  I like a lot of mayo in my chicken salad, so a squirt of lemon juice adds some contrast to all that creaminess.

We eat this straight, or over salad greens, or in lettuce wraps made from butter lettuce leaves.  Make a big batch, because the flavors propagate through even more by the next day — you’ll want leftovers.

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