Curried Chicken Salad with Grapes and Cashews

Succulent oven roasted chicken, juicy red grapes, crunchy cashews and celery dressed in a delicately spiced curry dressing. This is a welcome change from ordinary chicken salad, which is all too often dry and bland. Serve it for a fall picnic while the weather's still warm or over greens for a light dinner.

About the author: Jennifer Segal is the chef behind the popular food blog, Once Upon a Chef.

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Curried Chicken Salad with Grapes and Cashews

About This Recipe

Yield:4
Active time:30 minutes
Total time:45 minutes
Rated:

Ingredients

  • 3 bone-in, skin-on chicken breasts (or 3 cups cooked chopped chicken)
  • 1 tablespoon olive oil
  • 1-1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup plus 2 tablespoons mayonnaise (recommended: Hellmann's)
  • 1/4 cup plus 2 tablespoons sour cream
  • 1 1/2 tablespoons curry powder
  • 1 1/2 tablespoons honey
  • 3/4 teaspoon salt
  • 1/2 cup salted cashews
  • 3 stalks celery, diced
  • 1 cup seedless grapes, halved
  • 3 scallions, finely sliced
  • Pinch cayenne pepper (optional)

Procedures

  1. 1

    Preheat oven to 350°F. Line a baking sheet with aluminum foil.

  2. 2

    Arrange chicken breasts skin-side up on baking sheet. Coat with olive oil and sprinkle both sides with kosher salt and pepper. Roast in oven for 35-40 minutes, or until done. Let cool.

  3. 3

    In the meantime, combine mayonnaise, sour cream, curry powder, honey and salt in a medium bowl.

  4. 4

    When chicken is cool enough to handle, remove skin and pull meat off bones. Cut into small bite-sized pieces. Add chicken to dressing, along with cashews, celery, grapes and scallions; toss well. Taste, adjust seasoning and add pinch of cayenne pepper if desired.

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