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Curried Chicken Salad


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  • Curry Mayonnaise
  • 1 tablespoon vegetable oil
  • 1/2 yellow onion, finely chopped (1/4 cup)
  • 2 tablespoons curry powder (Madras, if you can find it)
  • 1 cup mayonnaise (I recommend Hellman’s)
  • 2 tablespoons mango chutney or apricot preserves
  • 1 tablespoon plus 1 teaspoon fresh lime juice
  • 1/2 teaspoon kosher salt
  • *Chicken
  • 2 whole boneless skinless chicken breasts, cut into 4 halves (about 2 pounds)
  • 1/2 small onion, peeled
  • 5 whole pepper corns
  • 3 whole cloves
  • 1 bay leaf
  • *For weeknight dinner or when you’re in a hurry, skip this step and use leftover chicken or a rotisserie chicken.



Step 1

Poach the chicken Place breasts in a large deep pot. Add cold water to 1 inch above the chicken. Add onion, pepper corns, cloves and bay leaf. Bring to a boil. Lower to a simmer and cook, uncovered, for 10-14 minutes. Check for doneness after ten minutes by slicing into the thickenst piece to make sure there’s no pink color). Transfer chicken to a cutting board and cut into bite-size cubes. Cool chicken in the fridge, covered, until you’re ready to use it.
Curried Mayonnaise While the chicken is poaching, heat oil in a small skillet over medium-low heat. Add onion and sauté 4-5 minutes, stirring occasionally, until soft (don’t let it brown) Add curry powder to the skillet and cook, stirring, for 1 minute, until fragrant. Remove from heat and allow to cool. When curry and onions are cooled, mix with mayonnaise, chutney (or preserves), lime juice and salt in a small bowl. (can be stored, covered, in the fridge for up to 3 days.
Toss chicken with curried mayonnaise. Season with salt, to taste. (can be made a day ahead)

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