I’ve been a devoted home cook for years, and like many, I have my go-to recipes that are always a hit. My classic chicken salad recipe, which I even shared on my blog a while back, is one of those staples. It’s packed with delightful ingredients like sweet grapes and crunchy almonds, a combination I’ve perfected over countless renditions. Honestly, I’ve probably made it a million times – okay, maybe a slight exaggeration, but you get the idea!
Recently, while catching up on my favorite cooking shows, I tuned into Pioneer Woman. She was in the midst of developing recipes for her new restaurant – a place that has officially jumped to the top of my must-visit list! On this particular episode, she was experimenting with two chicken salad variations. One was similar to my own tried-and-true recipe, and the other was a more adventurous Curried Chicken Salad. To get some honest feedback, she served both to a panel of friends and family, asking them to choose their favorite. And guess what? The curried version won, hands down.
This sparked my curiosity. What was so special about adding curry to chicken salad? To be completely honest, I realized I’m somewhat of a curry novice. In fact, I don’t think I’ve ever knowingly eaten anything with curry in it. I know, sheltered culinary life, right? And to make matters slightly more complicated, I wasn’t even sure what curry was! Thankfully, my son, who is quite the chef himself, explained that curry isn’t a single spice, but rather a blend of many, with countless variations depending on the ingredients and proportions. Suddenly, this felt a bit outside my comfort zone, venturing beyond my usual kitchen repertoire. But Pioneer Woman’s taste test and the enthusiastic response had me hooked. I had to explore this curried chicken salad.
Venturing into the spice aisle, I chose a curry powder where turmeric, fenugreek, and coriander were listed as the primary ingredients. It was a Morton & Bassett blend, and it seemed like a good starting point for my curry adventure. Spice selection hurdle overcome, I was ready to dive into creating this intriguing new chicken salad.
To truly compare, I decided to make both my classic chicken salad and the Pioneer Woman-inspired curried version. I made a slight upgrade to both by using baked chicken breasts instead of my usual canned chicken. Pioneer Woman uses a whole roasted chicken in her recipe, but baked breasts felt like a good middle ground. I seasoned the chicken liberally with garlic powder and garlic salt. Since I was unsure how curry would play with other spices, garlic seemed like a safe and complementary choice.
And the results? The curried chicken salad was a revelation! It was bursting with incredible flavor. I genuinely felt like I had been living in a culinary bubble that had just been gloriously popped! It was creamy, thanks to the mayonnaise and Greek yogurt, but also wonderfully crunchy from the almonds and celery. The golden raisins added a touch of sweetness, perfectly balanced by the savory curry and a hint of brown sugar, all rounded out with salt and pepper. I’ve always loved that sweet and salty combination – like salt on watermelon or a sprinkle of sugar on apples. But back to the chicken salad: the bottom line is, I was hooked!
Parmesan Crisps Topped with Pioneer Woman's Curried Chicken Salad
Pioneer Woman’s Curried Chicken Salad Recipe (Slightly Modified)
This recipe, inspired by Pioneer Woman, is easy to make and delivers a flavor explosion.
Ingredients:
- 2-1/2 pounds Chicken Breasts (5 or 6 large)
- Garlic Powder
- Garlic Salt
- 3/4 Cup Golden Raisins
- 1/2 Cup Slivered Almonds
- 4 Green Onions, chopped
- 3 Stalks Celery, chopped very small
- 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
Instructions:
- Preheat oven to 400 degrees F (200 degrees C). Sprinkle the chicken breasts generously with garlic powder and garlic salt. Bake for approximately 45 minutes, or until an instant-read thermometer inserted into the thickest part of a breast reads 165 degrees F (74 degrees C). Cooking time may vary depending on the size of the chicken breasts.
- Once cooked, let the chicken cool slightly, then chop it into small, bite-sized pieces. Place the chopped chicken in a large bowl.
- Add the golden raisins, slivered almonds, chopped green onions, and finely chopped celery to the bowl with the chicken. Set aside.
- In a separate small bowl, whisk together the mayonnaise, Greek yogurt, heavy cream, curry powder, chopped fresh cilantro, brown sugar, salt, and freshly ground black pepper.
- Pour the curry dressing over the chicken and vegetable mixture in the large bowl. Gently toss everything together until well combined, ensuring the chicken and vegetables are evenly coated with the dressing.
- Taste the chicken salad and adjust the seasoning as needed. You may want to add more salt, pepper, or curry powder to your preference.
- For the best flavor, allow the curried chicken salad to chill in the refrigerator for several hours or overnight. This allows the flavors to meld and deepen.
- Serve chilled over mixed greens or your favorite bread, crackers, or even Parmesan crisps for a delightful crunch. It’s delicious however you choose to enjoy it!
This recipe easily serves 6 people.
Final Thoughts
So, which chicken salad reigns supreme? Well, I’m still torn! I genuinely love both my classic recipe and this new curried version. And honestly, why should I have to choose? I’m definitely keeping my original recipe in rotation, but Pioneer Woman’s Curried Chicken Salad has earned a permanent spot in my culinary repertoire as well. Having both options makes my cooking world a little richer and a whole lot more delicious. Give this curried chicken salad a try – you might just find yourself in the same boat, unable to pick a favorite! Enjoy!
