Curried chicken salad

Step by Step

Step 1

Make the dressing: In a large bowl, whisk together the mayonnaise, sour cream, curry powder, honey, lime juice, and salt.

Step 2

To the dressing, add the chicken, celery, grapes and scallions. Toss well to combine, then taste and adjust seasoning, adding the cayenne pepper, if desired. Cover the chicken salad with plastic wrap and chill until ready to serve. Right before serving, stir in the cashews (adding them at the last minute ensures they stay crunchy).

Step 3

Note: I use poached chicken for this recipe. If you'd like to use roasted chicken, you'll need 3 pounds bone-in, skin-on chicken breasts. Preheat the oven to 425°F (220°C). Line a baking sheet with aluminum foil. Arrange the chicken breasts skin-side up on the prepared baking sheet. Coat with 1 tablespoon of olive oil and sprinkle both sides with 1 teaspoon salt and ½ teaspoon pepper. Roast for 30 to 35 minutes, or until done. Let cool. (You may also use a rotisserie chicken.)

Step 4

Make-Ahead Instructions: This salad can be made and stored in the refrigerator for up to 2 days. Wait to add the cashews until right before serving, otherwise they will get soft.

Ingredient

Salt

0.75 teaspoon 0.75 teaspoon
Mayonnaise

0.5 cup 120 cup
Sour cream

0.5 cup 120 cup
Honey

1.5 tablespoons 1.5 tablespoons
Fresh lime juice

1.5 tablespoons 1.5 tablespoons
Cooked shredded chicken

4.5 cups 585 cups
Curry powder

1 tablespoon 1 tablespoon
Seedless grapes

1 cup 160 cup
Scallions, light and dark green parts,

3 3
Large stalks celery

3 3
Salted cashews

0.67 cup 93 cup

Curried chicken salad

Summary

Step by Step

Step 1

Step 2

Step 3

Step 4

Ingredient

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