Chicken salad is a timeless favorite, perfect for a light lunch, a picnic, or a simple supper. For years, I’ve enjoyed my go-to chicken salad recipe, packed with grapes and almonds, a recipe I’ve shared on my blog and made countless times. But recently, I was intrigued by a segment on the Pioneer Woman, Ree Drummond’s show, where she was developing recipes for her restaurant. She presented two chicken salad variations to her family and friends: one similar to my classic recipe and a “Curried Chicken Salad.” To my surprise, the curried version won overwhelmingly. This sparked my curiosity – what was so special about adding curry to chicken salad? Confession time: my experience with curry was practically non-existent. I barely knew what it was, let alone how to cook with it! My son, a chef, enlightened me about the diverse world of curry powders, each with unique blends and flavors. Venturing into the unknown of curry felt a bit daunting, pushing me beyond my usual culinary comfort zone. However, Pioneer Woman’s recipe contest had me hooked, and I was determined to explore this curried chicken salad.
Choosing a curry powder became my first step. I opted for a Morton & Bassett blend, noting turmeric, fenugreek, and coriander listed as the primary ingredients. With this initial hurdle cleared, I was ready to embark on creating Pioneer Woman’s Curried Chicken Salad.
To truly compare, I decided to make both my standard chicken salad and the curried version. I made a slight modification to both by using baked chicken breasts instead of my usual canned chicken or Pioneer Woman’s roasted chicken. I seasoned the chicken generously with garlic powder and garlic salt, opting for familiar flavors that I felt would complement the curry without overpowering it.
The result of the curried chicken salad was a revelation. The flavor was simply amazing. It felt like stepping out of a culinary bubble and discovering a whole new world of taste! The combination of creamy mayonnaise and Greek yogurt provided a luscious base, while the almonds and celery added a delightful crunch. The golden raisins and brown sugar offered a subtle sweetness, beautifully balanced by the savory curry powder, salt, and pepper. 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 perfectly captured that balance.
In conclusion, I am completely won over! While my original chicken salad recipe will always hold a special place, Pioneer Woman’s Curried Chicken Salad has become a new favorite. Choosing between them is impossible – and happily, unnecessary! Adding this curried version to my repertoire has expanded my culinary horizons and made my meals even more exciting.
CURRIED CHICKEN SALAD RECIPE
Yields: 6 servings
Prep time: 20 minutes
Chill time: 2 hours (minimum, ideally overnight)
Ingredients:
- 2 ½ pounds boneless, skinless chicken breasts (about 5-6 large)
- Garlic powder
- Garlic salt
- ¾ cup golden raisins
- ½ cup slivered almonds
- 4 green onions, chopped
- 3 stalks celery, finely chopped
- ½ cup mayonnaise
- ½ cup plain Greek yogurt
- ¼ 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:
- Bake the Chicken: Preheat oven to 400°F (200°C). Liberally sprinkle chicken breasts with garlic powder and garlic salt. Bake for approximately 45 minutes, or until an instant-read thermometer inserted into the thickest part of the breast registers 165°F (74°C). Cooking time may vary depending on the thickness of the chicken breasts.
- Prepare Chicken Salad Base: Once the chicken is cooked and slightly cooled, 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. Set aside.
- Make the Curry Dressing: In a separate small bowl, whisk together the mayonnaise, Greek yogurt, heavy cream, curry powder, chopped fresh cilantro, and brown sugar. Season with salt and freshly ground black pepper to taste.
- Combine and Chill: Pour the curry dressing over the chicken and vegetable mixture in the large bowl. Gently toss everything together until well combined and the chicken salad is evenly coated with the dressing. Taste and adjust seasoning as needed, adding more salt, pepper, or curry powder to your preference.
- Chill: Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and deepen. Chilling also helps the chicken salad to thicken to the perfect consistency.
Serve:
Serve Pioneer Woman’s Curried Chicken Salad on a bed of mixed greens, in sandwiches, lettuce wraps, or with crackers. It’s delicious in so many ways!
Enjoy this delightful twist on chicken salad!
