Victoria's Curried Chicken Salad

Published on

September 22, 2023

Intro

Savory, sweet, and a little spicy – with lots of fresh crunch from current, peanuts, and scallions – it is wonderful piled into a sandwich or piled onto lettuce. .

Salad board with curried chicken salad, pita and lettuce.

Prep Time:

15 Minutes

Cook Time:

25 Minutes + 1 Hour Refrigeration Time

Servings:

Difficulty Level:

Easy

Ingredients

4 teaspoons Curry Seasoning

3 split breasts chicken (on the bone with skin) about 2 - 2 1/2 pounds

2 tablespoons olive oil

1 teaspoon salt, divided

1/2 teaspoon black pepper

1 cup mayonnaise

1/4 cup currants (raisins can be substituted)

1/4 cup peanuts

1 bunch scallions, finely sliced (pale green and white portions only)

Major Greys' Chutney, optional

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Directions

1. Preheat oven to 375ºF. Line a baking a rimmed sheet with parchment paper.

2. Place the chicken breast on the prepared pan, rub with olive oil, 1/2 teaspoon salt and pepper. Bake for 20-25 minutes or until chicken reaches internal temperature of 160ºF.

3. Meanwhile make in a large bowl whisk together the mayonnaise and curry. Stir in the currants, peanuts, and scallions.

4. When the chicken is cool enough to handle, remove from the bone. Cube or shred the chicken. Add to the bowl with curried mayonnaise and toss to coat. Refrigerate for 1 hour or up to 3 days.

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