Curry Chicken Salad
The ultimate comfort food, Curry Chicken Salad is a creamy and vibrant dish that makes for an easy weeknight dinner. Packed with fresh ingredients and bursting with flavor, this salad brings a delightful twist to your meal routine. Make it tonight and enjoy the freshness!
Equipment
- Mixing Bowl
- Baking Sheet
- Chef's Knife
- Wooden Spoon
- Oven
- Peeler
- Cutting Board
Ingredients
- 2 pieces chicken breasts, split, bone-in, skin-on
- 2 tablespoons olive oil
- Kosher salt to taste fresh ground pepper
- 1 cup mayonnaise
- ½ cup plain yogurt
- 3 tablespoons curry powder
- 1 tablespoon lime juice, fresh
- 1 tablespoon honey
- ½ teaspoon ground ginger
- ½ 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 pieces sandwich rolls, croissants, ciabatta, etc - optional
Instructions
- Preheat your oven to 350°F. This temperature will ensure that the chicken cooks evenly and becomes beautifully golden.
- Rub the chicken pieces with olive oil, making sure they’re well coated. Then, sprinkle generously with Kosher salt and fresh ground pepper. The seasoning will enhance the flavors wonderfully.
- Place the seasoned chicken on a baking rack set over a lined baking sheet. This setup will allow hot air to circulate around the chicken, leading to an evenly cooked and crispy texture.
- Roast the chicken for 50 minutes, or until the internal temperature reaches 165°F. This is crucial for ensuring the meat is safe to eat. The skin should be golden and slightly crispy.
- Once cooked, set the chicken aside until it’s cool enough to handle. This helps prevent burns and allows the meat to retain its juices.
- Remove the meat from the bones, discarding the skin. Dice the chicken into large bite-sized pieces, measuring about ½”x½”. This size is perfect for incorporating into the salad.
- In a medium bowl, prepare the dressing by mixing together the mayonnaise, plain yogurt, curry powder, lime juice, honey, ginger, Kosher salt, and ground black pepper. Stir until thoroughly combined, creating a creamy and aromatic mixture.
- In a separate large bowl, combine the diced chicken, red onion, mango, grapes, and cashews. This combination of ingredients will provide a beautiful balance of sweetness and crunch.
- Gradually add the dressing to the chicken mixture, starting with about ½ a cup. Gently stir as you go, ensuring everything is coated evenly. You may need between 1 to 1½ cups of dressing based on your preference for creaminess.
- Once combined, cover the bowl with plastic wrap or transfer the salad to an airtight container. Place it in the refrigerator for at least 1 hour or overnight. This resting time allows the flavors to meld beautifully. Before serving, let the salad come to room temperature for the best taste.
- Finally, serve the Curry Chicken Salad over a bed of lettuce or as sandwiches using your favorite rolls. Enjoy the flavors and make it a centerpiece of your meal!
Notes
- Tip 1: The roasted chicken can be made up to 1 day in advance. A rotisserie chicken works well, too.
- Tip 2: Be sure to know the heat level of the curry powder before adding it to the dressing.
- Tip 3: We love serving this to guests over a bed of lettuce, with sliced croissants or ciabatta rolls.
- Tip 4: The salad definitely gets better after it's had time to sit in the fridge for a day.