So you’re feelin’ like eating something a lil’ fancy, but you don’t wanna get too sweaty in the kitchen? Enter the Curried Chicken Salad. Tangy, sweet, spicy, creamy, and fresh - put those adjectives together and you’ve got yourself a damn tasty dish. This salad is a little bit exotic and a whole lotta super easy to throw together! I think it'll be an essential recipe for the summer days ahead as it will keep your kitchen pretty cool - the only thing we’ll be cooking is a chicken breast! Buh-bam.
I used one boneless skinless chicken breast for this recipe, and it worked out really nicely. When I’m going to use a BSCB in a salad or sandwich, I usually cook it via the Kitchn’s method. It’s basically foolproof!
You can enjoy this delicious curried chicken salad between bread, wrapped in a tortilla, or in a lettuce cup (aka lettuce taco) like I did! For all ya’ll folks who don’t like mayo, this probably isn’t the recipe for you. But I loooove it - so more for me :)
1 boneless, skinless chicken breast (see: http://bit.ly/1oZXe73)
Kosher salt and pepper
⅓ c. mayo
3 tbs. white wine vinegar
1 tbs. orange marmalade
1 tbs. muchi curry powder (Very similar to madras curry powder, but spicier! I found mine at
1 tsp. kosher salt
⅓ c. celery, cut into thin half-moons
1 scallion (whites and greens), thinly sliced
3 tbs. raisins (approximately one of those tiny boxes of raisins)
⅓ c. pecans, roughly chopped
Cook chicken breast according to the Kitchn’s directions and set aside on a plate to cool. Meanwhile, get the dressing started. In a medium bowl, combine mayo, vinegar, marmalade, curry powder, and salt. Stir it all together now. Next, add the celery, scallion, raisins, and nuts.
Check on the chicken to see if it’s cool enough to pull apart with your fingers (your kitchen’s best tool!). If so, break up into bite size chunks. You can shred the chicken if you’d like, but I really enjoyed the chunkier texture in this salad. Throw said chunks into the bowl with the dressing and give it a good stir. Taste and add more salt if needed. Cover the bowl and place it in the fridge for about 30 minutes so all those flavors can get to know each other. I prefer to serve this dish closer to room temp, so take out of the fridge and let it rest on the counter for about 30 minutes before serving.
Eat that chicken salad however you’d like! If making the lettuce tacos, wash and dry 6 lettuce leaves (I used butter lettuce). Spoon several tablespoons into the center of each leaf. It makes about 6 lettuce tacos! Roll up and enjoy.