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–+ servings
curried chicken salad sandwiches stacked on top of each other

Curried Chicken Salad

Author Christi Johnstone
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 servings

Ingredients

  • 3 pounds boneless, skinless chicken breasts approximately 4 medium size breasts
  • olive oil
  • salt and pepper
  • 1 cup mayonnaise
  • 2 tablespoons curry powder
  • 1/2 teaspoon ground cardamon
  • 3 tablespoons white wine vinegar
  • 1/2 cup chutney Stonewall Kitchen Major Grey's is what I used
  • 1/2 cup diced celery approximately 2 medium size stalks
  • 1/4 cup diced dried apricot about 6
  • 1/4 cup diced red onion
  • 1/4 cup finely chopped green onions white and green can be used
  • 1/2 cup fresh cilantro roughly chopped or torn
  • 3/4 cup roasted cashews coarsely chopped

Instructions

  • Season chicken breasts with salt and pepper and place into a large frying pan.
  • Sear chicken on high heat for about two minutes on each side or until nicely browned. Turn down the heat to a low and place a tight-fitting lid on the frying pan to further cook the chicken breasts for 8-10 minutes.
  • While the chicken is cooking make the dressing. In a medium bowl, combine mayonnaise, curry powder, cardamom, white wine vinegar, and chutney. Whisk until ingredients are combined.
  • Remove the lid from the frying pan and pierce the chicken with a fork, if the juices run clear, it is done. The internal temp should be 165 degrees. Allow to cool to room temperature. Once cool, cut chicken into 1/4" size pieces.
  • Transfer diced chicken to a large serving bowl and add in dressing. Stir to combine. Add red onion, green onion, diced apricot, and celery to the chicken and stir until well combined. Season with salt and pepper to taste.
  • Cover bowl and chill chicken salad in refrigerator for at least one hour.
  • When ready to serve, remove chicken salad from fridge and let stand for 15 minutes. Top with chopped cilantro and cashews.

Nutrition

Calories: 490kcal | Carbohydrates: 9g | Protein: 39g | Fat: 32g | Saturated Fat: 6g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 121mg | Sodium: 606mg | Potassium: 803mg | Fiber: 1g | Sugar: 3g | Vitamin A: 677IU | Vitamin C: 6mg | Calcium: 31mg | Iron: 2mg
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