Curried Chicken Salad

Curried Chicken Salad

Curried Chicken Salad is a British favorite, and eaten at Summer gatherings, but we eat it all year. Our Sheffield’s Madras Curry Powder has such a rich, savory flavor, it adds the right flavor you expect in any classic Indian curry dish. There are many versions of Curried Chicken Salad with various fruits and other touches. We add classic ingredients like celery, grapes, apple, and cashews so your chicken salad has all the flavors you might find at a top-shelf Indian restaurant in England.

We like to serve ours with some naan bread plain or lightly grilled with a bit of butter. Your meal is is complete. We hope you enjoy it as much as we do.

Serves 4 to 6

Ingredients:
3 Pounds of Bone-in, Skin-on Chicken Breasts (3 large or 4 medium)
Olive Oil
3 Teaspoons Sea Salt, Divided
2 Teaspoons Freshly Ground Black Pepper
1 ½ Cups Mayonnaise
⅓ Cup Dry White Wine, like Chardonnay. You can use White Wine Vinegar or Champagne Vinegar. Using a vinegar gives the dressing a more vinegary tang.
3 Tablespoons Sheffield’s Madras Curry Powder
1 Cup Celery. Diced (About 1 to 2 Large Stalks)
1 Cup Red Seedless Grapes Halved or Quartered If Large
1 Cup Granny Smith or Golden Delicious Apple, Diced into ¼” pieces. (Don’t cut up until needed.)
½ Cup Golden Raisins
¼ Cup Scallions, Chopped, (About 2 Scallions)
1 Cup Whole Roasted, Salted Cashews (you can use cashew pieces as well.)
Lettuce Chopped for Serving, like Romaine Hearts, or Iceberg

Directions:
Preheat the oven to 350ºF.

Lightly rub the chicken breasts with the olive oil on both sides. Sprinkle with 2 teaspoons of the salt and the pepper evenly on both sides of the chicken.

Line a large baking sheet with foil. Spray with cooking spray. Place the chicken breasts on the pan.

Roast for 35 to 45 minutes, until the internal temperature at the thickest parts is 165ºF. Check at 35 minutes. Don’t overcook or they could dry out. Remove from the oven and set aside for about 20 minutes until cool enough to handle.

When the chicken has cooled, remove the skin and discard. Remove the meat from the bones and cut into ¾” cubes. Transfer to a large mixing bowl and set aside.

In a medium mixing bowl, add the mayonnaise, wine (or vinegar), Sheffield’s Madras Curry Powder, and remaining 1 teaspoon of the sea salt. Whisk to blend smooth.

Add the dressing to the bowl of chicken. Gently stir to combine. Add the celery, grapes, apples, raisins, and scallions. Stir again to combine. Refrigerate for an hour or two to let the flavors develop and the salad comes to room temperature or a bit cooler. Stir in the cashews just before serving.

Spoon a generous portion on a bed of chopped or shredded lettuce. Serve with plain or lightly grilled and buttered Naan bread. Enjoy!