This recipe makes a generous amount as I often make it for company in the summertime and like to have leftovers. The recipe can easily be cut in half and will keep for the better part of a week stored in the refrigerator. Adding the cashews just before serving will keep them crisp.
8largeboneless, skinless chicken breast halves (or 4 pounds uncooked to yield 3¼ pounds cooked meat or 5½ cups chopped or shredded)*
kosher salt and freshly ground pepper
¾cup(180g) plain Greek yogurt (I use 2% or whole)
¾cup(156g) mayonnaise
¼cup(60ml) dry white wine or chicken stock**
3tablespoonscurry powder
1½cupschopped celery (include the leaves, if desired)
¼cupminced onion (red or yellow; may sub 2-3 thinly sliced scallions)
1cupwhole 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 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, over greens, in a roll, 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 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 thin 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.