Tender chicken is bathed in a light, creamy, curry-spiced dressing and studded with crisp celery and crunchy cashews for the ultimate chicken salad you’ll crave for every potluck, backyard BBQ, packed lunch, and casual dinner.
I meant to post in the summer of 2015, and here we are 10 years later!
This recipe for curried chicken salad came to be precisely because my husband didn’t care for curried chicken salad…and I did! Knowing that he prefers to keep savory and sweet flavors separate, it occurred to me a number of years ago that what he might object to is the chutney and fruit that is added to many curried chicken salads. So, I set out to create a completely savory salad.
Guess what? He loved it. And so did everyone else! So much so, that the chicken salad has become a staple summertime entertaining dish. Yet it’s also my go-to, year round chicken salad recipe, as the warm flavor of curry makes the dish equally satisfying on a cold winter’s day.
To accommodate those who do enjoy some sweet with their savory, feel free to serve with any or all of the optional add-ins. You could even add a quarter cup of chutney, like Major Grey’s. The last time I made the salad, I wanted to include some chopped, fresh apricots. There were none at the market so I substituted fresh peaches. Delicious! (My husband enjoyed his on the side.😉)
What’s the best way to cook chicken for chicken salad?
In the following recipe, I use what is essentially a bigger batch version of my Parchment Packet Chicken recipe (see photos, below), which is ideal any time you want to cook more than one to four pieces of chicken and yields tender, juicy chicken with incredible ease. I also offer a cooking method for bone-in, skin-on breasts. This provides a cheaper alternative (we pay for the convenience of skinning and deboning), but that’s not the only benefit. Cooking the chicken with the bone and skin helps ensure tender, juicy, flavorful meat.
That said, I have made chicken salad with all forms of chicken－leftover, freshly grilled or baked, poached, with and without the bones and skin, and rotisserie.
The following recipe has a generous yield, but for all the times you aren’t cooking for a large group or simply have some leftover chicken to use, the following recipe is easy to scale down. I often scale into thirds or in half. Don’t worry too much about the measurements that don’t divide perfectly, like ⅓ cup. Nothing in this recipe needs to be right on the nose－just make it close.
Kitchen tip: An average-sized, boneless, skinless chicken breast half weighs in around 6 ounces. After cooking, it will weigh about 4 ounces. Once chopped or shredded, you should end up with approximately 1 cup of chicken. This information can be helpful when a recipe call for cups without a weight or number of breasts or vice-versa. We all know that the weight of a chicken breast can vary wildly, so having a few ways to gauge the right amount can be helpful.
Delicious ways to serve this salad include the following:
This salad satisfies as would a basic chicken salad. It simply has more flavor! Serve a scoop of it over greens, with crackers, or simply as is. Think of the salad as a cool, make-ahead alternative to grilled or baked chicken and a convenient lunch.
Prefer a sandwich or wrap? That works too. A croissant offers a fancy touch. When serving as a sandwich, some of the reserved dressing can be drizzled onto the bread for a touch more moisture.
On a warm summer night, I often serve the curried chicken salad as a part of a salad trio, alongside Black Bean Salad or Cilantro Lime Black Bean & Edamame Salad, and a simple tomato salad, like Jack’s Favorite Cucumber & Tomato Salad or Honey Ginger Tomato Salad.
On the tomato front, a simple Caprese salad offers another worthy choice. Of course, when tomatoes are at their peak, simply slicing them and adding a light sprinkle of salt and pepper, perhaps a sprinkle of slivered basil if you’re feeling fancy, is perfection.
Additional complementary side dishes for year-round menu inspiration:
- Cumin Lime Coleslaw (or this mayo-free variation)
- Grilled Corn on the Cob (or Steamed Corn on the Cob)
- Easiest Steamed Edamame
- My Favorite Broccoli Salad is always a good choice (or Warm Broccoli Salad with Fried Garlic, which may also be served at room temp)
- Cornbread
- Zucchini Bread
- Cilantro Lime Rice
- Coconut Rice
- Green Rice
If I have leftover cooked rice, I often stir it into any leftover chicken salad, adding some of the reserved dressing, for a lovely curried chicken and rice salad－and to eke out an extra serving or two.
Have leftover dressing but no more chicken salad?
We think the dressing is too good to waste, and it can effortlessly add something special to a simple dinner another night.
Plain rice or another grain of choice (or greens or tomatoes or any combination thereof) will benefit from any remaining dressing. The dressing will keep for upwards of two weeks in the refrigerator, so you can even add it to a piece or two of leftover cooked chicken the following week－just chop or shred it for a speedy salad.
Or drizzle the dressing over salmon or another fish of choice. Or use it as a sandwich spread for a turkey sandwich. I’ve even used the curried dressing as a dip for cucumbers, celery, and other veggies.
I’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛
Savory Curried Chicken Salad (with Optional Add-ins)
Ingredients
- 8 large boneless, skinless chicken breast halves (~4 pounds uncooked; or when cooked, ~5½ cups chopped or shredded)*
- kosher salt and freshly ground pepper
- ¾ cup (180g) plain Greek yogurt (I use 2% or whole)
- ¾ cup (156g) mayonnaise
- ⅓ cup (90ml) dry white wine or chicken stock**
- 3 tablespoons curry powder
- 1½ cups chopped celery (include the leaves, if desired)
- ¼ cup minced onion (red or yellow; may sub 2-3 thinly sliced scallions)
- 1 cup whole cashews (I use salted; may use unsalted)
- Optional mix-ins or garnishes: chopped apple, chopped fresh or dried apricots, additional cashews, sunflower seeds, and/or golden raisins
Instructions
- Before you start: You may cook the chicken as you prefer (see recipe notes for the most economical method) or even use rotisserie chicken for this salad. For tender, juicy chicken with virtually no cleanup, I like to use my Parchment Packet Chicken method. Prep-ahead tip: Chicken may be cooked and chopped the day before; store in an airtight container and drizzle any pan juices overtop. Alternatively, place the chicken in a single layer on a rimmed baking sheet with some space in between. Sprinkle with salt and pepper. (I like to sprinkle with dried oregano too.) Cover with foil, crimping along the edges to seal, and bake at 350℉ for ~30 minutes (internal temperature should read 160℉ when taken with a quick-read thermometer; you may uncover to check－just be careful of the hot steam). When done, allow the chicken to rest, covered, for 5 minutes.
- When cool enough to handle, chop or shred the meat into bite-size pieces. Place in a large bowl, and add the celery and onion along with any of the optional mix-ins.
- In another bowl, combine the yogurt, mayonnaise, wine or stock, curry powder, 1½ teaspoons of salt, and several hearty grinds of the pepper mill.
- Pour in enough dressing to coat the chicken, reserving any leftover to add when serving, if desired. (Leftover tips: I usually have some leftover dressing, which can be used to dress salad greens. Or add rice to leftover chicken salad for a curried chicken and rice salad!)
- To serve: Fold in the 1 cup of cashews and serve as is or with optional toppings of choice, over greens, in a roll, croissant, wrap, or pita－or as a lettuce wrap.
Notes
- *To cook bone-in, skin-on chicken for this recipe (this is the most economical option): Preheat the oven to 350℉, and place 8 chicken breasts halves on a rimmed baking sheet. Sprinkle with salt and pepper, and bake for 35-40 minutes or until the internal temperature registers 160℉ when taken with a quick-read thermometer. The temp will rise to desired level of 165℉ as it rests. When cool enough to handle, remove the chicken from the bones, discarding them along with the skin, and chop or shred the meat into bite-size pieces.
- **No wine? The purpose of the wine is to loosen the dressing and add flavor at the same time. Sometimes, however, I don’t want to open a bottle of wine just for the ¼ cup called for in this recipe. In that case, I use the broth generated from cooking the chicken instead. If you use a rotisserie chicken and don’t have broth, feel free to use canned chicken broth, or in a pinch, a splash of water.
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