Description
A savory and aromatic curry chicken salad that combines tender chicken with fresh vegetables and a creamy dressing for a delightful meal.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 3/4 cup mayonnaise
- 2 tablespoons curry powder (mild or medium)
- 1 tablespoon honey
- 2 tablespoons fresh lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground ginger
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- 1/2 cup golden raisins
- 1/2 cup toasted cashews or almonds, roughly chopped
- 2 celery stalks, finely diced
- 1/4 red onion, finely minced
- 1/2 red bell pepper, diced
- 1/4 cup fresh cilantro, chopped
- 2 green onions, sliced thin
- Mixed greens for serving (optional)
Instructions
- Season the chicken breasts with salt, pepper, and garlic powder. In a large pot, bring salted water to a boil. Add the seasoned chicken breasts and reduce heat to medium. Poach the chicken for 18-22 minutes until the internal temperature reaches 165°F. Remove from water and let cool completely before shredding into bite-sized pieces.
- In a medium bowl, whisk together mayonnaise and curry powder until smooth. Add honey, lemon juice, apple cider vinegar, ground ginger, and turmeric. Mix thoroughly until the dressing is well combined. Season with salt and pepper to taste.
- While the chicken cools, dice the celery, red bell pepper, and red onion. Roughly chop the toasted nuts and fresh cilantro. Slice the green onions thin.
- In a large mixing bowl, add the shredded chicken and pour the curry dressing over it. Toss gently to coat all the chicken pieces. Add the diced vegetables, golden raisins, chopped nuts, cilantro, and green onions. Mix until well distributed.
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled on mixed greens, in sandwiches, or with crackers.
Notes
For best results, let the salad rest in the refrigerator to enhance the flavors. This dish is versatile and can be tailored with various nuts or vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 14g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 80mg