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Curried Chicken Salad

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“Delicious main dish salad, perfect for a summer lunch or light supper. I typically use Madras (hot) curry powder, but used a mild blend in this dish as I felt it would benefit from a lighter flavor. Use your own preference and adjust the amount to suit your taste. I garnished with fresh cilantro to add some color, but also ended up really enjoying the flavor it added. The original recipe does not give any chill time, but I think it tastes more balanced after some time in the fridge. -Adapted from Gourmet”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring water and chicken broth to a simmer in a 2- to 3-quart saucepan.
  2. Add chicken and simmer, uncovered, 6 minutes.
  3. Remove from heat, cover pan, then let stand until chicken is cooked through (about 15 minutes).
  4. Move chicken to a plate, let cool 10 minutes, then chop into 1/2-inch pieces.
  5. While chicken is cooling, whisk together mayonnaise, yogurt, curry, lime juice, honey, ginger, salt, and pepper in a large bowl.
  6. Add chicken, onion, mango, grapes, and cashews; gently stir to combine.

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