Curried Chicken Salad with Grapes and Cashews

           Easy, Entrees, Recipes
Curried Chicken Salad with Grapes and Cashews
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3 bone-in, skin-on chicken breasts

1 Tablespoon olive oil

¾ teaspoon sea salt

½ teaspoon freshly ground black pepper

¼ cup plus 2 Tablespoons homemade mayonnaise

¼ cup plus 2 Tablespoons plain Greek-style yogurt

1 ½ Tablespoons curry powder

1 ½ Tablespoons honey

¾ teaspoon salt

½ cup salted cashews

3 stalks celery, diced

1 cup red grapes, halved

3 scallions, finely sliced

Pinch cayenne pepper

6 cups mixed greens


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

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

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

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. Serve over bed of greens.

Makes 4 servings

This recipe was inspired in whole or in part by Serious Eats