The Best Curried Chicken Salad

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The Best Curried Chicken Salad

A refreshing change from traditional chicken salad my curried version is delicious all on its own or served in your favorite bread, croissant or lettuce wrap.  For this recipe you will need:

  • 3 boneless skinless chicken breasts (about 2 to 2 1/2 pounds)
  • 4 tsp. Victoria Taylor’s Curry
  • 1/2 tsp. salt
  • 1 cup mayonnaise
  • 1/4 cup currants (raisins can be substituted)
  • 1/4 cup peanuts, coarsely chopped
  • 1 bunch scallions, finely sliced (pale green and white portions only)

In a medium saucepan, bring water to a boil and add chicken breasts. Return to a boil and simmer until just cooked (about 15 minute’s total). Place the cooked chicken breasts on a plate in a single layer, cover with plastic wrap and refrigerate until cooled (about 1 hour). While chicken is cooling, combine the other ingredients in a medium bowl and refrigerate. When the chicken is cool, cut into 1/4 inch dice. Combine with the other ingredients. Serve immediately or after additional refrigeration. For Curried Chicken Sandwiches, spread some mango chutney on the bread and top with the chicken salad, lettuce and tomato if desired. Best, Victoria

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