Ina Garten Curry Chicken Salad features bone-in, skin-on chicken breasts, olive oil, salt, pepper, mayonnaise, white wine, chutney, curry powder, celery, scallions, raisins, and roasted cashews. Prep time is about 1 hour, serving 6.
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💛 Why You’ll Love This Curry Chicken Salad Recipe:
- Flavorful Blend: Savory curry powder paired with sweet chutney and raisins.
- Easy Preparation: Simple roasting and mixing steps.
- Versatile Dish: Perfect for lunches, picnics, or parties.
❓ What Is Ina Garten Curry Chicken Salad Recipe?
Ina Garten Curry Chicken Salad is made with roasted chicken breasts, mayonnaise, white wine, chutney, curry powder, celery, scallions, raisins, and roasted cashews.
🍗 Ina Garten Curry Chicken Salad Ingredients
- 3 whole (6 splits) chicken breasts, bone-in, skin-on
- Olive oil
- Kosher salt and freshly ground black pepper
- 1 1/2 cups good mayonnaise (recommended: Hellman’s)
- 1/3 cup dry white wine
- 1/4 cup chutney (recommended: Major Grey’s)
- 3 tablespoons curry powder
- 1 cup medium-diced celery (2 large stalks)
- 1/4 cup chopped scallions, white and green parts (2 scallions)
- 1/4 cup raisins
- 1 cup whole roasted, salted cashews
🥗 How To Make Ina Garten Curry Chicken Salad
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Place chicken breasts on a baking sheet and rub olive oil over the skin. Sprinkle with salt and pepper.
- Roast in the oven for 35 to 40 minutes until the chicken is fully cooked. Let it cool.
- Remove the chicken meat from the bones, discard the skin, and cut the chicken into large bite-size pieces.
- For the dressing, blend mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons of salt in a food processor until smooth.
- Mix the chicken with enough dressing to coat well. Add celery, scallions, and raisins, and mix thoroughly.
- Refrigerate for a few hours to allow the flavors to meld.
- Before serving, add cashews and serve the salad at room temperature.
💭 Recipe Tips
- Roasting Chicken: Ensure chicken is fully cooked and cooled before dicing.
- Flavor Melding: Refrigerate for a few hours to enhance flavors.
- Nutty Crunch: Add cashews just before serving for maximum crunch.
🍞 What To Serve With Curry Chicken Salad?
Serve curry Chicken Salad with Creamed Spinach,Zucchini Bread, or on a bed of Green Beans Almondine for a complete meal.
🎚 How To Store Leftovers Curry Chicken Salad?
- In the fridge: Store leftovers curry chicken salad for 3 days.
- In the freezer: Freeze leftovers curry chicken salad for 1 month in airtight containers.
🥵 How To Reheat Leftovers Curry Chicken Salad?
- In the oven: Heat leftovers curry chicken salad for 3 minutes at 350°F.
- In the microwave: Heat leftovers curry chicken salad on high for 2-3 minutes.
- On the stove: Warm leftovers curry chicken salad over medium heat for 1 minute, stirring occasionally.
- In the air-fryer: Heat leftovers curry chicken salad for 5 to 7 minutes at 350°F.
FAQ’S:
How Do I Prevent Curry Chicken Salad From Getting Soggy?
To prevent Curry Chicken Salad from getting soggy, ensure you thoroughly drain any excess liquid from the diced celery and raisins before mixing them into the salad.
Can I Use Greek Yogurt Instead Of Mayonnaise In Curry Chicken Salad?
Yes, you can substitute Greek yogurt for mayonnaise in Curry Chicken Salad. Greek yogurt provides a tangy flavor and a lighter texture. Adjust the amount to taste and ensure it blends well with the other dressing ingredients.
How Can I Prevent The Chicken From Drying Out When Roasting?
To prevent the chicken from drying out when roasting, rub olive oil generously over the chicken breasts before seasoning with salt and pepper.
How Do I Prevent The Raisins In Curry Chicken Salad From Becoming Too Chewy?
To prevent raisins in Curry Chicken Salad from becoming too chewy, soak them in warm water for about 10 minutes before adding them to the salad.
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Ina Garten Curry Chicken Salad Nutrition Facts
- Calories: 480
- Total Fat: 35g
- Saturated Fat: 6.1g
- Trans Fat: 0.2g
- Polyunsaturated Fat: 15g
- Monounsaturated Fat: 11g
- Cholesterol: 119mg
- Sodium: 922mg
- Total Carbohydrates: 11g
- Dietary Fiber: 2.5g
- Sugars: 7.4g
- Protein: 33g
- Potassium: 548mg
Ina Garten Curry Chicken Salad
Description
Ina Garten Curry Chicken Salad features bone-in, skin-on chicken breasts, olive oil, salt, pepper, mayonnaise, white wine, chutney, curry powder, celery, scallions, raisins, and roasted cashews. Prep time is about 1 hour, serving 6.
Ingredients
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Place chicken breasts on a baking sheet and rub olive oil over the skin. Sprinkle with salt and pepper.
- Roast in the oven for 35 to 40 minutes until the chicken is fully cooked. Let it cool.
- Remove the chicken meat from the bones, discard the skin, and cut the chicken into large bite-size pieces.
- For the dressing, blend mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons of salt in a food processor until smooth.
- Mix the chicken with enough dressing to coat well. Add celery, scallions, and raisins, and mix thoroughly.
- Refrigerate for a few hours to allow the flavors to meld.
- Before serving, add cashews and serve the salad at room temperature.
Notes
- Roasting Chicken: Ensure chicken is fully cooked and cooled before dicing.
Flavor Melding: Refrigerate for a few hours to enhance flavors.
Nutty Crunch: Add cashews just before serving for maximum crunch.