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ina garten curried chicken salad recipe

Ina Garten Curried Chicken Salad Recipe

This Ina Garten curried chicken salad has that ideal mix of creamy, crunchy, and lightly spiced.
Toasting the curry powder for a few seconds before mixing it in deepens the warmth without making it too strong.
I use a mix of Greek yogurt and mayo—it keeps it lighter while still giving that classic richness.
A handful of toasted almonds adds the best crunch, and they hold up well even after sitting in the fridge.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Course, Salad
Servings: 4

Ingredients

  • 4 Chicken Breasts
  • 1 tbsp Olive Oil
  • Salt to taste
  • Pepper to taste
  • 1 cup Mayonnaise
  • 1 tbsp White Wine
  • 3 tbsp Chutney
  • 1 tbsp Curry Powder
  • 1/2 cup Celery chopped
  • 1/4 cup Scallions sliced
  • 1/4 cup Raisins
  • 1/4 cup Cashews

Instructions

  • Preheat your oven to 350°F.
  • Rub the chicken breasts with olive oil and season with salt and pepper.
  • Place the chicken on a baking sheet and roast for 35 to 40 minutes.
  • Check if the chicken is cooked through.
  • Once cooked, allow the chicken to cool.
  • Remove the meat from the bones, discard the skin, and dice it into large pieces.
  • In a food processor, blend mayonnaise, white wine, chutney, curry powder, and salt until well combined.
  • In a large bowl, mix chicken, celery, scallions, raisins, and cashews.
  • Pour the dressing over the mix, ensuring everything is coated.