Curry Chicken Salad

chicken salad

Here is another winning recipe from my cooking class! This healthy chicken salad has a bunch of different textures and flavors in it to keep it interesting, and it’s made with yogurt instead of mayonnaise. It is best to make this chicken salad one day ahead of when you plan on eating it because the flavors mingle and get much more intense overnight. This is the only chicken salad I like, except for the one from Corner Bakery!

chicken salad

To make this chicken salad, bring a pot of water to a boil. Add enough curry powder to the water to turn it yellow, season it with salt, and drop in some onion and celery trimmings for flavor. Then, add in 1.5 pounds of boneless, skinless chicken thighs with the fat trimmed off. Let the thighs simmer for about 10 minutes until they are fully cooked (to an internal temperature of 160ยบ F). Set the thighs aside to cool.

chicken salad

While the chicken thighs poach, prepare the other chicken salad ingredients. To a bowl, add 1/4 cup of finely minced onion, 1/2 cup of diced apple, 1/3 cup of chopped pecans, 1/3 cup of dried cranberries, and 1/3 cup of diced celery. When the chicken thighs are cool enough to handle, dice them into cubes as well and add them to the bowl.

chicken salad

To the mixture, add 1/2 cup of Greek yogurt, 1/4 cup of mango chutney or orange pepper jelly, 1 tablespoon of curry powder, and salt and pepper. Stir the chicken salad to evenly distribute the ingredients, and taste it. Adjust the flavor by adding more of any of the ingredients. Then, cover the chicken salad with plastic wrap and put it in the fridge to cool completely, preferably overnight for maximum flavor. This chicken salad is great on a sandwich or in a lettuce wrap. Or just eat it with a fork!

Shopping list:

  • Chicken thighs- 1.5 pounds
  • Onion- 1/4 cup, minced
  • Apple- 1/2 cup, diced
  • Pecans- 1/3 cup, chopped
  • Dried cranberries- 1/3 cup
  • Celery- 1/3 cup, diced
  • Curry powder- 2+ tablespoons
  • Greek yogurt- 1/2+ cup
  • Mango chutney or orange pepper jelly- 1/4 cup
  • Salt and pepper
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Comments

Curry Chicken Salad — 11 Comments

  1. This sounds so interesting!!! the combination of flavors that are in here are amazing!!
    Cannot wait to try this one!!

  2. This sounds good. I like the idea of cooking the chicken with some curry powder in the water. I usually just use chicken that’s left over from an earlier meal. I also like to add grapes to mine, which adds a different texture and moisture.

  3. What kind of bread is that? A whole grain of some sort? It looks interesting.
    Even though white meat in chicken is supposedly healthier, there is so much
    More flavor in the dark meat. Chicken thighs are my favorite part. So glad to
    See you using more of it. Great recipe!

    • It was a very dense German bread with a lot of sunflower seeds in it. Definitely added another layer of flavor. And I am a total dark meat convert!

  4. this looks sooo delicious \! I’ve sent it on to several people who have said the same.
    Going to buy chicken…
    Thanks and keep the recipes coming!

    • I used a yellow onion and a sweet red apple, but it really doesn’t matter. Use whatever varieties you prefer, and feel free to substitute! This recipe is very flexible.

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