Ina Garten's Curry Chicken Salad

Ina Garten's curry chicken salad is a mixture of tender chicken breast, raisins, curry powder, mayonnaise, cashews, and more. Making this curry chicken salad is super easy as all you have to do is mix all the ingredients together. It is also incredibly versatile as you can eat it on its own, on top of a bed of lettuce, or between bread for sandwiches.

What is Ina Garten's Curry Chicken Salad? 

Ina Garten's recipe for curry chicken salad includes roasted chicken breasts and a curry-flavored sauce with mayonnaise. You can buy roasted chicken breast or whole chicken from any supermarket such as Costco if you would prefer not to spend time making it at home.

The curry sauce is made with mayonnaise, vinegar or wine, Major Grey chutney, curry powder, kosher salt, and black pepper. Simply mix all the curry sauce ingredients in the food processor and then stir it with the diced chicken breast. Next, you stir raisins, fresh parsley, diced celery, and any other of your favorite ingredients into the curry chicken salad before serving it.

Ina Garten's Curry Chicken Salad Ingredients

• 3 whole bone-in, skin-on chicken breasts
• Olive oil, to taste
• Kosher salt and freshly ground black pepper, to taste
• 1 ½ cups good quality mayonnaise such as Hellman’s
• ⅓ cup vinegar or wine
• ¼ cup chutney such as Major Greys
• 3 tablespoons curry powder
• 1 cup diced celery (2 large stalks)
• ¼ cup sliced scallions, about 2 scallions
• ¼ cup raisins
• 1 cup whole roasted, salted cashews

Ina Garten's Curry Chicken Salad Instructions

1. Preheat the oven to 350 F. 

2. Place the chicken breasts in a large bowl and rub the skin with olive oil.

3. Season the breasts with salt and pepper to taste. 

4. Place the chicken breasts in the oven and roast them until the chicken is cooked through and golden, about 35 to 40 minutes.

5. Remove the chicken breasts from the oven and set them aside until cool enough to handle.

6. Once the chicken breasts are cooled, remove the meat from the bones and discard the skin. Dice the chicken into medium-sized pieces. 

7. For the curry sauce, place the mayonnaise, vinegar (or wine), chutney, curry powder, and 1 ½ teaspoon salt in the bowl of the food processor.

8. Pulse the mixture until smooth.

9. In a large bowl, mix the chicken breasts with the curry sauce.

10. Add the celery, scallions, and raisins, and mix well.

11. Place the curry chicken salad in the fridge for about 2 hours to allow the flavors to blend.

12. Add the cashews and serve at room temperature.

What You Can Add To Curry Chicken Salad

You can add so many ingredients to curry chicken salad such as boiled eggs, avocado, cranberries, and much more. You can also melt some cheese and serve it on top of the curry chicken salad if you like. It just depends on the flavors you love.

Here are some ingredients you can add to curry chicken salad:

• Grapes
• Almonds
• Yogurt
• Apple
• Green or Black Olives
• Cucumber
• Rice
• Parmesan
• Brussel Sprouts 
• Avocado
• Cranberries
• Boiled Eggs

Is Curry Chicken Salad Healthy?

According to Healthline, the spice blend in curry chicken salad is rich in anti-inflammatory compounds and consuming it may help reduce oxidative stress, boost heart health, and improve blood sugar levels, among other potential benefits. Curry powder is an excellent addition to a wide array of recipes, not just this one.

How to Store Ina Garten's Curry Chicken Salad 

In the Fridge:

Curry chicken salad can last about 4-5 days in the fridge. To store it, simply put the chicken salad into airtight containers or wrap the dish you have the salad in with plastic wrap. Don't store the salad uncovered as it will spoil more quickly.

In the Freezer:

Properly stored curry chicken salad that is mixed with the dressing can last in the freezer for about 3 months. However, if you have kept the chicken mixture and curry sauce separate, you can store them in the freezer separately for up to 6 months. Just place them in freezer bags and make sure to remove the air from the bags as much as possible before you freeze the curry sauce and chicken mixture.

How to Thaw:

To defrost frozen curry chicken salad, transfer it from the freezer to the fridge and allow it to thaw overnight. If the consistency of the salad becomes watery, stir it thoroughly the ingredients are well combined. You can also add an extra tablespoon of mayonnaise to achieve a thicker consistency.

What to Serve With Curry Chicken Salad 

You can serve curry chicken salad with many foods such as rice, pasta, or toasted bread. However, one of the best ways to serve curry chicken salad is in sandwiches with cheddar cheese on top. Alternatively, consider serving it on top of a bed of lettuce for a healthy lunch or dinner salad.

Here are more side dishes you can serve with curry chicken salad:

• Green Salad 
• Fruit Platter
• Cheese Platter
• Vegetable Platter
• Baguette
• Chips
• Dill Pickles
• Scalloped Potatoes
• Baked Shrimp Scampi
• Macaroni Salad
• Bacon Potato Soup
• Butternut Squash Soup
• Ambrosia Fruit Salad 
• Peach Iced Tea

Continue to Content

Ina Garten’s Curry Chicken Salad

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 40 minutes

Additional Time: 2 hours

Total Time: 2 hours 55 minutes

Ina Garten’s curry chicken salad is a mixture of tender chicken breast, raisins, curry powder, mayonnaise, cashews, and more. Making this curry chicken salad is super easy as all you have to do is mix all the ingredients together. It is also incredibly versatile as you can eat it on its own, on top of a bed of lettuce, or between bread for sandwiches.

Print

Ingredients

• 3 whole bone-in, skin-on chicken breasts
• Olive oil, to taste
• Kosher salt and freshly ground black pepper, to taste
• 1 ½ cups good quality mayonnaise such as Hellman’s
• ⅓ cup vinegar or wine
• ¼ cup chutney such as Major Greys
• 3 tablespoons curry powder
• 1 cup diced celery (2 large stalks)
• ¼ cup sliced scallions, about 2 scallions
• ¼ cup raisins
• 1 cup whole roasted, salted cashews

Instructions

1. Preheat the oven to 350 F. 
2. Place the chicken breasts in a large bowl and rub the skin with olive oil.
3. Season the breasts with salt and pepper to taste. 
4. Place the chicken breasts in the oven and roast them until the chicken is cooked through and golden, about 35 to 40 minutes.
5. Remove the chicken breasts from the oven and set them aside until cool enough to handle.
6. Once the chicken breasts are cooled, remove the meat from the bones and discard the skin. Dice the chicken into medium-sized pieces. 
7. For the curry sauce, place the mayonnaise, vinegar (or wine), chutney, curry powder, and 1 ½ teaspoon salt in the bowl of the food processor.
8. Pulse the mixture until smooth. 
9. In a large bowl, mix the chicken breasts with the curry sauce.
10. Add the celery, scallions, and raisins, and mix well.
11. Place the curry chicken salad in the fridge for about 2 hours to allow the flavors to blend.
12. Add the cashews and serve at room temperature.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 895Total Fat: 83gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 67gCholesterol: 35mgSodium: 914mgCarbohydrates: 26gFiber: 5gSugar: 9gProtein: 8g