Curried Chicken Salad



This is a refreshing change to the usual "run of the mill" chicken salad. I especially think the roasted cashews & the raisins give a great contrast in texture.


★★★★★ 1 vote

5 Min
55 Min


  • 6
    bone-in, skin-on medium chicken breasts
  • ·
    olive oil
  • ·
    kosher or sea salt (coarse)
  • 1 1/2 c
  • 1/3 c
    white wine or chicken stock
  • 1/4 c
    chutney ( i used mango)
  • 3 Tbsp
    curry powder
  • 1 c
    medium diced celery (about 2 large stalks)
  • 1/4 c
    chopped scallions, white & green parts
  • 1/4 c
  • 1 c
    whole roasted, salted cashews

How to Make Curried Chicken Salad


  1. Preheat oven to 350
  2. Place chicken breasts on sheet pan. Run the skin with olive oil. Sprinkle well with salt & pepper. Roast for 35 - 40 minutes - do not overcook. Set aside until cool enough to handle. Remove the meat from the bones & discard skin. Dice chicken into large bite size pieces.
  3. For the dressing, combine the mayonnaise, wine or stock, chutney, curry powder, and 1 1/2 tsp salt in the food processor or blender. Process until smooth
  4. Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, mix well. Refrigerate for a few hours to allow the flavors to "marry". Add the cashews and serve at room temperature.

Printable Recipe Card

About Curried Chicken Salad

Course/Dish: Chicken Salads
Other Tag: Quick & Easy

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