Name: Ina Garten Curry Chicken Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1/3 cup raw unsalted cashews or almonds; 2 cups 1/2-inch-diced cooked boneless skinless chicken breasts see notes for cooking methods, about 2 small breasts; 3 stalks of celery finely chopped; 1 1/2 cups seedless red grapes halved; 2 green onions finely chopped, plus additional to taste or for garnish; 3 tablespoons nonfat plain Greek yogurt; 2 tablespoons freshly squeezed lemon juice; 1 1/2 teaspoons of pure maple syrup or honey; 2 teaspoons curry powder plus additional to taste; 1/2 teaspoon garlic powder; 1/2 teaspoon kosher salt; 1/8 teaspoon ground black pepper; For serving: pita bread whole grain bread, bibb lettuce, or crackers

Cashews offer a pleasant texture, and spice, garlic, and maple syrup (or honey) display their pizazz in this Ina Garten Curry Chicken Salad. Greek yogurt and grapes give off a sense of freshness.

Its startling sharpness of taste is matched by the diversity of its use, which includes serving it over lettuce for a quick lunch, rolling it up in a tortilla for a hefty dinner, or spreading it on crackers for a light snack.

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Ina Garten Curry Chicken Salad Ingredients

Chicken. This salad is given more nutrition and solidity by the addition of tender, bite-sized chunks of chicken breast, which, despite their presence, do not overpower the other ingredients. If you would like to prepare the chicken ahead of time, there is a section under “dinner prep suggestions” that follows.
Grapes. Scrumptious spurts of sweetness that, when combined with the recipe’s more savory tastes, provide an unforgettable experience. You might add apples to this curry chicken salad for a new and interesting take on the fruity component.
Cashews. Toasting them beforehand is an additional step that is very necessary and worthwhile. Toasting the cashews, as you would virtually any other nut, brings out their natural flavor and adds a satisfying crunch to their role as a supporting actor in this salad. You may try substituting almonds as I did in my whole30 chicken salad if that’s what you’d prefer.
Celery + Green Onion. Add crispiness, freshness, and a hint of green to the dish.
Dressing. Greek yogurt, lemon juice, maple syrup, curry powder, garlic powder, salt, and pepper are mixed together to create a dish that is warm, vibrant, and tangy all at the same time. The dressing is not heavy, but it leaves a lasting impression, and it clings ethereally to each component of the salad.

How Can I Make This Curry Chicken Salad Vegan?

To make this curry chicken salad suitable for vegans, we suggest replacing the chicken with one of the following:

Change the chicken to chickpeas in the recipe.
Substitute vegan mayonnaise for the Greek yogurt and eliminate the oil from the original recipe.
Substitute agave syrup for the honey in the recipe.

What Chicken Can I Use In This Salad?

This curry chicken salad is the solution you’ve been seeking if you have some leftover chicken and are looking for a way to use it. Additionally, you might use:

Boiled chicken breast
Roasted chicken
Rotisserie chicken

How To Make Ina Garten Curry Chicken Salad

Put the oven on to preheat to 350 degrees F. Spread the nuts out in a single layer on a baking sheet that has not been oiled. Cook in the oven for eight to ten minutes, until crisp, aromatic, and toasted. In the last few minutes of cooking, keep a close eye on the nuts and use a timer to remind you to stay away from the oven. If you turn your back for a moment, the nuts will burn. Move the nuts straight onto a chopping board straight away. After allowing it to cool for a few minutes, cut it coarsely.
Place the chicken that has been chopped, celery, grapes, green onions, and toasted nuts in a large bowl. Mix well.
To make a smooth sauce, combine the Greek yogurt, lemon juice, maple syrup, curry powder, garlic powder, salt, and black pepper in a separate bowl and whisk until combined.
Spread the dressing on top of the chicken mixture. Make sure everything is properly coated and combined by stirring it with a large spoon.
You may eat it cold or at room temperature stuffed inside a pita, on toasted bread, wrapped in lettuce, dipped in crackers, or served over a bed of greens.

How To Serve Curry Chicken Salad?

As A Sandwich. I think it’s safe to say that we all like a tasty sandwich. You may make a traditional chicken salad sandwich by grabbing your preferred type of bread, which can be gluten-free if that’s what you like, and then topping it with a large lettuce leaf, sprouts, an additional sprinkling of cilantro, and cracked pepper.
Within A Leaf Of Lettuce. Wrapping this chicken salad in some fresh lettuce makes for a delightfully light and crisp way to consume it. If you put a good-sized scoop of curry chicken in each lettuce wrap before you roll it up, it will have the feel of being easy to grab and will be ideal for packed lunches. This dish is compliant with the Whole30 diet because it is wrapped in lettuce.
Served Rolled Up In A Tortilla. To make a delicious supper, grab your go-to tortilla, a heaping dollop of curry chicken salad, and roll it all up into a tortilla.
On Top Of A Bed Of Mixed Greens. One more Whole30 alternative is to take your preferred variety of mixed greens, place them in a big bowl, and then top the greens with curry chicken salad.
Served With Cucumber Slices And/Or Crackers On The Side. If you want to serve and enjoy this chicken salad in a healthier manner, consider topping it with crisp cucumber rounds and/or crackers of your choosing.

How To Store Curry Chicken Salad?

In The Fridge. The curry chicken salad may be stored in the refrigerator for up to five days if it is sealed in an airtight container.
In The Freezer. You are welcome to freeze curry chicken salad; however, you should be aware that the texture may change somewhat after being defrosted (but the taste will still be delicious!). You may keep any leftover chicken salad for up to three months in a storage container that is airtight and freezer-safe. Before serving, allow it to defrost in the refrigerator for a whole night.
To Make Ahead. Cooking and dicing the chicken may be done up to two to four days in advance, depending on how long you want to store the leftover curry chicken salad in the refrigerator. Refrigerate in a container that seals tightly and keeps air out.

A Few Helpful Tips

You may create this curry chicken salad with rotisserie chicken that you purchase from your neighborhood grocery shop for the utmost convenience.
The cashews can be toasted up to one week in advance. Maintain at room temperature while in storage.
You can chop the green onions, celery, and grapes up to one day in advance and store them in airtight storage containers in the refrigerator after you’ve done so.

Ina Garten Curry Chicken Salad Nutrition Facts

Amount Per Serving

Calories 250
Total Fat 18g
Saturated Fat 1.5g
Cholesterol 25mg
Sodium 230mg
Total Carbohydrate 9g
Dietary Fiber 1g
Protein 9g
Vitamin A 5%
Vitamin C 23%
Calcium 2%
Iron 6%

Nutrition Facts Source: Source

Ina Garten Curry Chicken Salad

Author: Erin Table for Seven Cooking Method:pan searing Cuisine:American Courses:Salads, Sides

Difficulty:BeginnerPrep time: 15 minutesCook time: 10 minutesRest time: minutesTotal time: 25 minutesServings:6 servingsCalories:250 kcal Best Season:Available

Description

Cashews offer a pleasant texture, and spice, garlic, and maple syrup (or honey) display their pizazz in this Ina Garten Curry Chicken Salad, which I keep in the refrigerator and which expands my week’s possibilities like a sunny forecast. Greek yogurt and grapes give off a sense of freshness, and cashews offer a pleasant texture.

Instructions

Put the oven on to preheat to 350 degrees F. Spread the nuts out in a single layer on a baking sheet that has not been oiled.
Cook in the oven for eight to ten minutes, until crisp, aromatic, and toasted. In the last few minutes of cooking, keep a close eye on the nuts and use a timer to remind you to stay away from the oven. If you turn your back for a moment, the nuts will burn.
Move the nuts straight onto a chopping board straight away. After allowing it to cool for a few minutes, cut it coarsely.
Place the chicken that has been chopped, celery, grapes, green onions, and toasted nuts in a large bowl. Mix well.
To make a smooth sauce, combine the Greek yogurt, lemon juice, maple syrup, curry powder, garlic powder, salt, and black pepper in a separate bowl and whisk until combined.
Spread the dressing on top of the chicken mixture. Make sure everything is properly coated and combined by stirring it with a large spoon.
You may eat it cold or at room temperature stuffed inside a pita, on toasted bread, wrapped in lettuce, dipped in crackers, or served over a bed of greens.

Notes

You may create this curry chicken salad with rotisserie chicken that you purchase from your neighborhood grocery shop for the utmost convenience.
The cashews can be toasted up to one week in advance. Maintain at room temperature while in storage.
You can chop the green onions, celery, and grapes up to one day in advance and store them in airtight storage containers in the refrigerator after you’ve done so.

Keywords:Ina Garten Curry Chicken Salad, Curry Chicken Salad

Nutrition Facts

Servings 6

Amount Per Serving
Calories 250

% Daily Value *
Total Fat 18g28%
Cholesterol 25mg9%
Sodium 230mg10%
Total Carbohydrate 9g3%
Protein 9g18%

Vitamin A 5 IU
Vitamin C 23 mg
Calcium 2 mg
Iron 6 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.