Thursday, November 11, 2010

Curried Chicken Salad

I'm obsessed with this curried chicken salad recipe right now. I've been eating it for a few days straight and this is one of those things that seems to taste even better after a day or two in the fridge when all of the ingredients have had a chance to combine together into this heavenly mixture of bright flavor,  color and texture. 

Curried Chicken Salad 

4 chicken breasts 
1/2 c dried currants
1/2 c raw almonds, chopped
3/4 c celery, chopped 
1/3 c scallions, chopped
3/4 c mayo
1/3 c mango chutney (i love major grey's)
3 T curry powder 

1. Roast chicken breasts, remove skin, chill fully, and then chop into cube-like chunks
2. Chop up the almonds, celery, and scallions. Useful Tip: peel the outside of your celery stalks with a veggie peeler (the same way you peel a carrot) to rid the stalks of those stringy bits on the exterior before you chop them.
2. Add all ingredients into a bowl and mix thoroughly until combined.
3. Remember, the recipe is just a guide, if you love celery feel free to add more celery or less scallions or even try other ingredients. Season it to your liking. Add more chutney or mayo if desired. Let mixture sit for at least an hour in the fridge (the longer the better) so that all of the flavors can combine. 

Note: For all the vegetarians out there (like my sister, Shesh) you can substitute firm tofu for the chicken breasts and it would be just as awesome. 


  1. sounds so amazing with Tofu....Done.

  2. Using the leftovers from the whole roasted chicken to make this for lunch!!!!! num num num