Curried Chicken Salad

Curried Chicken Salad
4.5 from 2 ratings
This is not your usual chicken salad. The curry powder added will not only boost the flavors but will also give this dish an extra kick of spice. This recipe is perfect to make use of leftover chicken or turkey.This recipe is by Leah Eskin and was originally published in the Chicago Tribune.
Prep Time
Cook Time
Curried Chicken Salad
Total time: 1.32 hours
  • 2 (1 1/2 pound) whole bone-in chicken breasts
  • 2 teaspoon kosher salt
  • 1 teaspoon freshly ground pepper
  • 1 tablespoon olive oil
  • 3/4 cup slivered almonds
  • 3/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon red wine vinegar
  • 1-2 tablespoon curry powder
  • 1 tablespoon grated fresh ginger
  • 1/2 cup dried cranberries, chopped
  • 1 granny smith apple, peel on, chopped
  1. Rub 2 whole chicken breasts with 2 teaspoons salt, 1 teaspoon pepper and 1 tablespoon oil. Settle, skin side down, in a cast-iron (or other ovenproof) skillet. Slide into a 400F oven and roast, turning once, until cooked through, about 1 hour.
  2. Meanwhile, in a dry ovenproof skillet, scatter 3/4 cup almonds. Slide into the oven alongside the chicken. Toast, shaking pan once or twice, until fragrant and golden, about 12 minutes.
  3. Break chicken into large chunks; discard skin and bones. Alternatively, start with a rotisserie chicken from the grocery store or what about that enormous half-eaten roast turkey? Why not? Shred 5 cups.
  4. Whisk together 3/4 cup mayo, 1/4 cup sour cream, 1 tablespoon vinegar, 1-2 tablespoons curry and 1 tablespoon ginger. Pour over chicken (still warm is best). Scatter in 1/2 cup cranberries. Use a soft spatula to toss. Cover and chill. Just before serving, fold in 1 chopped apple and toasted almonds.