This easy Barefoot Contessa Curry Chicken Salad is a creamy and flavorful dish that’s perfect for a quick lunch or dinner. Packed with juicy chicken, crunchy cashews, and a zesty curry dressing, it’s a simple, nutritious meal you can make with everyday ingredients. Serve it fresh or chilled for a delicious, satisfying bite!
Ingredients Needed
- 3 whole (6 split) chicken breasts, bone-in, skin-on
- Olive oil
- Kosher salt and freshly ground black pepper
- 340g good mayonnaise (Hellman’s recommended)
- 80ml dry white wine
- 60g chutney (Major Grey’s recommended)
- 3 tablespoons curry powder
- 200g medium-diced celery (2 large stalks)
- 60g chopped scallions, white and green parts (2 scallions)
- 40g raisins
- 140g whole roasted, salted cashews
How To Make Curry Chicken Salad
- Preheat the oven: Preheat the oven to 180°C (350°F).
- Prepare the chicken: Place the chicken breasts on a baking tray. Rub them with olive oil and sprinkle generously with salt and pepper. Roast for 35 to 40 minutes until fully cooked through.
- Cool and dice the chicken: Set the chicken aside to cool slightly. Once cool enough to handle, remove the meat from the bones, discard the skin, and dice the chicken into large bite-sized pieces.
- Make the dressing: In a food processor, combine the mayonnaise, white wine, chutney, curry powder, and 1 1/2 teaspoons salt. Blend until smooth.
- Assemble the salad: Mix the diced chicken with enough dressing to coat well. Add the diced celery, chopped scallions, and raisins, then stir everything together.
- Chill the salad: Refrigerate the salad for a few hours to allow the flavours to develop.
- Add the cashews and serve: Just before serving, stir in the roasted cashews. Serve at room temperature.
Recipe Tips
- Use fresh ingredients: Fresh chicken and crisp vegetables make the salad taste much better.
- Adjust the dressing: If you prefer a creamier texture, add a bit more mayonnaise, or for extra zest, increase the curry powder.
- Chill the salad: Let the curry chicken salad sit in the fridge for a few hours to allow the flavours to blend.
- Add crunch at the end: Stir the cashews in just before serving to keep them crunchy.
- Customise with your favourite ingredients: Feel free to swap the raisins for dried cranberries or use your favourite type of chutney for a unique twist.
How To Store Leftovers
Store leftover curry chicken salad in an airtight container. It will stay fresh for up to 2-3 days in the fridge.
Nutrition Facts
Serving Size: 1 cup (approximately 240 grams)
- Calories: 250 kcal
- Total Fat: 18 g
- Saturated Fat: 2 g
- Cholesterol: 35 mg
- Sodium: 450 mg
- Total Carbohydrate: 15 g
- Dietary Fiber: 2 g
- Sugars: 11 g
- Protein: 13 g
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Barefoot Contessa Curry Chicken Salad
Description
This easy Barefoot Contessa Curry Chicken Salad is a creamy and flavorful dish that’s perfect for a quick lunch or dinner. Packed with juicy chicken, crunchy cashews, and a zesty curry dressing, it’s a simple, nutritious meal you can make with everyday ingredients. Serve it fresh or chilled for a delicious, satisfying bite!
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 180°C (350°F).
- Prepare the chicken: Place the chicken breasts on a baking tray. Rub them with olive oil and sprinkle generously with salt and pepper. Roast for 35 to 40 minutes until fully cooked through.
- Cool and dice the chicken: Set the chicken aside to cool slightly. Once cool enough to handle, remove the meat from the bones, discard the skin, and dice the chicken into large bite-sized pieces.
- Make the dressing: In a food processor, combine the mayonnaise, white wine, chutney, curry powder, and 1 1/2 teaspoons salt. Blend until smooth.
- Assemble the salad: Mix the diced chicken with enough dressing to coat well. Add the diced celery, chopped scallions, and raisins, then stir everything together.
- Chill the salad: Refrigerate the salad for a few hours to allow the flavours to develop.
- Add the cashews and serve: Just before serving, stir in the roasted cashews. Serve at room temperature.
Notes
- Use fresh ingredients: Fresh chicken and crisp vegetables make the salad taste much better.
- Adjust the dressing: If you prefer a creamier texture, add a bit more mayonnaise, or for extra zest, increase the curry powder.
- Chill the salad: Let the curry chicken salad sit in the fridge for a few hours to allow the flavours to blend.
- Add crunch at the end: Stir the cashews in just before serving to keep them crunchy.
Customise with your favourite ingredients: Feel free to swap the raisins for dried cranberries or use your favourite type of chutney for a unique twist.
Barefoot Contessa Curry Chicken Salad