Curried Chicken Salad
This curried chicken salad is creamy, savory and a touch sweet. Crisp celery and a sprinkling of peanuts just before serving give it a nice crunch.
Chicken Curry and Curried Chicken Salad are two meals that I fondly remember my mom making when we were growing up. I think I loved all the toppings for the curry as much as I enjoyed the chicken curry itself!
Table of Contents
What is Curry Powder
Truth, it wasn’t until writing this article that I ever gave a thought to the ingredients of Curry Powder! There are actually a variety of curry powders, from Madras to Vindaloo and several in-between. It’s the traditional Yellow Curry Powder that many of us are most familiar with.
Coriander, Cloves, Cumin, Garlic, Cinnamon, Cardamom, Turmeric, Fennel, and Fenugreek are the components of the yellow curry powder I buy, but yours may be slightly different, though still containing a variation of some of these warming spices.
This Curried Chicken Salad is a Great Way to Use Up Leftovers
With groceries as expensive as they are right now, I am really trying to be creative to extend our leftovers. This curried chicken salad is the perfect vehicle for leftover grilled, roast, or poached chicken. I used leftovers from this Grilled Curry Marinated Chicken in these pictures.
But, if you NEED to make it NOW and don’t have any leftovers, you can easily poach some chicken breasts or buy a rotisserie chicken.
To poach chicken breasts for this recipe, place six breasts in a single layer on the bottom of a saucepan or pot. Feel free to add aromatics like a bay leaf, onion, peppercorns, fresh herbs, and/or celery to the saucepan or pot. Sprinkle with salt.
Cover the chicken with water. Alternately, you can pour a cup of white wine over the chicken and then enough cool water to cover the chicken by an inch or so. Bring the water to a boil over medium-high heat. If you see some white foamy stuff on the top of the liquid, feel free to skim it off if you’ll be using the poaching liquid. Otherwise, just leave it.
As soon as the water comes to a boil, reduce the heat to low, cover the pot, and let the chicken simmer; checking for doneness at 8 minutes. It is done when opaque through the middle and an instant-read thermometer in the thickest part of the meat registers 165°F. The chicken breasts will typically finish cooking in 10 to 14 minutes depending on the thickness of the meat and if it has a bone.
Transfer the chicken from the poaching liquid to a clean cutting board. Slice, dice or shred the chicken per your liking.
That’s a Wrap!
Obviously, you can serve this Curried Chicken Salad on a bed of lettuce, between two slices of your favorite bread, in a croissant or a pita. But, lately, I’ve been all about a wrap! You can tuck more fixings in a wrap since they are all…wrapped up…and can’t escape like they can in a sandwich. Wraps are also great picnic and travel food, for the same reason.
I like to use Spinach Wraps. You get a modicum more fiber in the spinach wraps than in the plain wraps, and I’ll take fiber anywhere I can get it. I find a minimum of 9.5″ – 10″ diameter works best for wraps. Any smaller and it is too hard to roll. If you use just shy of 3/4 of a cup of Curried Chicken Salad, you can make three wraps from two chicken breasts.
But, if you add the peanuts, make sure to add them just before serving or they will get soggy.
Curried Chicken Salad
Ingredients
- 1 1/2 cups of mayonnaise
- 1/3 cup of sherry can substitute white wine
- 1/4 cup of chutney
- 2-3 tablespoons of curry powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 large celery stalks diced
- 4 scallions sliced
- 1/3 cup raisins
- 6 cups diced chicken or the meat from 6 cooked chicken breasts or thighs
- 1/2- 3/4 cup salted peanuts chopped
Instructions
- In a small bowl, combine mayonnaise, sherry, chutney, curry powder, and salt.
- Toss dressing with chicken, celery, scallions, and raisins.
- Refrigerate for several hours to allow flavors to meld
- Sprinkle the peanuts just before serving or they will get soggy.
Notes
Nutrition
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