Whole Foods Curry Chicken Salad Copycat

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CURRIED CHICKEN SALAD



Curried Chicken Salad image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 11

3 whole (6 split) chicken breasts, bone-in, skin-on
Olive oil
Kosher salt and freshly ground black pepper
1 1/2 cups good mayonnaise (recommended: Hellman's)
1/3 cup dry white wine
1/4 cup chutney (recommended: Major Grey's)
3 tablespoons curry powder
1 cup medium-diced celery (2 large stalks)
1/4 cup chopped scallions, white and green parts (2 scallions)
1/4 cup raisins
1 cup whole roasted, salted cashews

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.
  • For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
  • Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.

WHOLE FOODS CURRY CHICKEN SALAD (COPYCAT)



Whole Foods Curry Chicken Salad (Copycat) image

Here's a copycat version of the delicious Whole Foods Curry Chicken Salad. This salad can be served right out of the bowl, or on top of lettuce or toast. Gluten-free and dairy-free.

Provided by Carrie Forrest, MPH in Nutrition

Categories     Chicken

Time 15m

Yield 6

Number Of Ingredients 6

1 pound boneless, skinless chicken breasts (about 3 pieces), cooked and cut into 1-inch chunks
½ cup prepared mayonnaise
¼ cup prepared mango chutney
¼ cup sliced or chopped almonds, toasted
2 tablespoons curry powder
2 tablespoons dried currants (you can also use dried cranberries or raisins, if you prefer)

Steps:

  • In a medium mixing bowl, combine the cooked chicken, mayonnaise, mango chutney, almond, curry powder, and dried currants.
  • Stir to combine. Refrigerate the salad for 30 minutes to let the flavors meld, or serve immediately.

Nutrition Facts : Calories 297 calories, Sugar 8.2 g, Sodium 157.1 mg, Fat 19 g, SaturatedFat 2.8 g, TransFat 0 g, Carbohydrate 13.3 g, Fiber 2.1 g, Protein 18.9 g, Cholesterol 62.9 mg

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