Ina Garten Curry Chicken Salad
A delicious and creamy chicken salad with a vibrant curry dressing, grapes, cashews, and a touch of chutney. Perfect for a light lunch or a crowd-pleasing dish at your next gathering.
Equipment
- Large mixing bowl
- Serving Spoon
- Knife and cutting board
Ingredients
- 2 cups cooked chicken shredded
- 1 cup grapes halved
- 1/2 cup cashews chopped
- 1/4 cup mayonnaise
- 2 tbsp plain Greek yogurt
- 1 tbsp curry powder
- 2 tbsp mango chutney optional
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Prepare the Chicken: Shred the cooked chicken into bite-sized pieces and place them into a large mixing bowl.
- Mix the Salad: Add the halved grapes and chopped cashews to the chicken.
- Make the Dressing: In a separate bowl, whisk together the mayonnaise, Greek yogurt, curry powder, chutney (optional), and lemon juice. Season with salt and pepper to taste.
- Combine: Pour the dressing over the chicken mixture and toss gently until everything is well coated.
- Chill: Let the salad sit in the fridge for at least 1 hour to allow the flavors to meld together.
- Serve: Serve on a bed of greens, in a wrap, or on a sandwich.
Notes
- Make Ahead Tip: This salad can be prepared a day in advance and stored in an airtight container in the fridge.
- Substitution: For a lighter version, use all Greek yogurt instead of mayonnaise.
- Serving Suggestions: Serve with mixed greens or in a sandwich for a hearty meal.