Chicken salad is a timeless dish, perfect for a light lunch, a picnic, or a simple supper. For years, I’ve had my go-to recipe, packed with grapes and almonds, that I thought was unbeatable. I’ve made it countless times, and it’s always a hit. However, recently I stumbled upon a recipe from the Pioneer Woman, Ree Drummond, that completely changed my chicken salad game: her Curried Chicken Salad.
I was watching Ree’s show where she was preparing for her restaurant (The Mercantile, which is now definitely on my must-visit list!). She was testing out recipes, including two versions of chicken salad. One was similar to my classic recipe, and the other was this intriguing Curried Chicken Salad. In a taste test with her family and friends, the curried version won by a landslide. Naturally, my curiosity was piqued. Curry in chicken salad? It was a flavor combination I had to explore.
To be honest, my experience with curry was limited. I wasn’t even entirely sure what curry powder was made of! Luckily, my son, who’s a chef, explained that curry powder is actually a blend of spices, with variations in ingredients and proportions. Venturing into the world of curry felt a bit outside my usual culinary comfort zone, but the Pioneer Woman’s endorsement gave me the push I needed.
I decided to dive in and find a curry powder to use. I selected one by Morton & Bassett, noting that turmeric, fenugreek, and coriander were among the primary ingredients. With my curry powder in hand, I was ready to recreate the Pioneer Woman’s magic in my own kitchen.
To truly compare, I decided to make both my original chicken salad and the Pioneer Woman’s curried version. I made a slight adjustment to both recipes by using baked chicken breasts instead of my usual canned chicken or Ree’s roasted whole chicken. I seasoned the chicken breasts generously with garlic powder and garlic salt, thinking garlic would complement the curry without overpowering it.
Pioneer Woman curried chicken salad served on delicate parmesan crisps.
And the verdict? The curried chicken salad was absolutely bursting with incredible flavor! It was a revelation. I felt like I had been missing out on a whole world of deliciousness. The combination of creamy mayonnaise and Greek yogurt with the crunch of almonds and celery was perfect. The raisins added a touch of sweetness, balanced beautifully by the salt, pepper, and the warm, aromatic curry spices. I’ve always loved the interplay of sweet and salty flavors – like salt on watermelon or a sprinkle of sugar on apples – and this chicken salad hit all the right notes.
Curried Chicken Salad Recipe Inspired by The Pioneer Woman
This recipe, adapted slightly from Pioneer Woman’s version, is easy to make and delivers a fantastic depth of flavor.
Ingredients:
- 2-1/2 pounds Chicken Breasts (about 5-6 large)
- Garlic Powder and Garlic Salt
- 3/4 Cup Golden Raisins
- 1/2 Cup Slivered Almonds
- 4 Green Onions, chopped
- 3 Stalks Celery, finely chopped
- 1/2 Cup Mayonnaise
- 1/2 Cup Plain Greek Yogurt
- 1/4 cup Heavy Cream
- 3 Tablespoons Curry Powder
- 2 Tablespoons Fresh Cilantro, chopped
- 1 Tablespoon Brown Sugar
- Salt and Freshly Ground Black Pepper to taste
Instructions:
- Preheat your oven to 400°F (200°C). Sprinkle the chicken breasts generously with garlic powder and garlic salt.
- Bake for approximately 45 minutes, or until a meat thermometer inserted into the thickest part registers 165°F (74°C). Cooking time may vary depending on the thickness of your chicken breasts.
- Once cooked, let the chicken cool slightly, then chop it into bite-sized pieces and place in a large bowl.
- Add the golden raisins, slivered almonds, chopped green onions, and finely chopped celery to the bowl with the chicken.
- In a separate small bowl, whisk together the mayonnaise, Greek yogurt, heavy cream, curry powder, chopped cilantro, and brown sugar. Season with salt and freshly ground black pepper to taste.
- Pour the dressing over the chicken salad mixture and gently toss to combine everything thoroughly.
- Taste and adjust the seasoning as needed. For the best flavor, chill in the refrigerator for at least a couple of hours, or preferably overnight, to allow the flavors to meld.
Serving Suggestions:
This Pioneer Woman inspired curried chicken salad is incredibly versatile. Serve it on mixed greens for a lighter option, in sandwiches or wraps for a satisfying lunch, or even on parmesan crisps like Ree Drummond showcased for an elegant appetizer. No matter how you choose to enjoy it, it’s sure to be a hit.
Conclusion:
Do I prefer the curried chicken salad over my original recipe? Honestly, I can’t choose! Both are delicious in their own way. But the Pioneer Woman’s Curried Chicken Salad has definitely earned a permanent spot in my recipe rotation. Why choose when you can enjoy both? Expanding my culinary horizons and discovering new flavor combinations like this is what makes cooking so exciting. I encourage you to try this recipe and experience the delightful twist of curry in chicken salad for yourself!
