Vibrant Barefoot Contessa Curry Chicken Salad Recipe in Minutes

Curry chicken salad ignites a flavor explosion that transforms mundane meals into culinary adventures.

Succulent pieces of chicken mingle with aromatic spices, creating a symphony of taste sensations.

Creamy and bold, this dish reinvents the classic salad with its vibrant personality.

Packed with unexpected layers of complexity, it delivers a punch that keeps taste buds dancing.

The recipe weaves together sweet, tangy, and spicy notes in perfect harmony.

Light yet satisfying, it breaks free from boring lunch traditions.

You’ll find yourself craving every zesty, richly spiced bite of this extraordinary salad that promises to become your new favorite go-to meal.

How to Store and Prep Chicken Curry Salad

• Preserve Freshness: Store curry chicken salad in an airtight container in the refrigerator for optimal taste and texture, keeping it fresh for 3-4 days.
• Quick Chill Strategy: Allow the salad to cool completely before refrigerating, preventing bacterial growth and maintaining food safety standards.
• Smart Portioning: Divide the chicken salad into smaller serving containers for easy grab-and-go lunches or quick meal prep during busy weeks.
• Freezing Wisdom: While possible to freeze, this creamy curry chicken salad is best enjoyed fresh, as mayonnaise-based dressings can separate and lose texture when thawed.

Quick Recipe Overview

Prep Time: 5 minutes

Cook Time: 55 minutes

Total Time: 1 hour

Calories: 570 kcal

Servings: 5

Ingredient Breakdown for Barefoot Contessa Curry Chicken Salad

• Chicken Breasts: Choose plump, evenly colored breasts without discoloration or dark spots for consistent cooking.
• Cashews: Select whole, golden-brown nuts without any rancid smell for extra crunch and nutty flavor.

• Mayonnaise, Chutney: Opt for high-quality, creamy mayonnaise and fruity chutney to elevate overall flavor profile.
• White Wine: Select a dry, crisp wine that complements the curry's warmth without overpowering other ingredients.
• Curry Powder: Choose fresh, aromatic blend with vibrant color indicating potent spice mixture.

• Olive Oil: Pick extra virgin olive oil for rich, smooth coating and subtle fruity undertones.
• Salt, Black Pepper: Use freshly ground pepper and sea salt for maximum flavor depth and texture enhancement.

What You’ll Need to Make Chicken Curry Salad

• Baking Sheet: Large, flat pan for roasting chicken evenly.
• Food Processor: Essential for blending dressing ingredients smoothly.
• Large Mixing Bowl: Spacious container for combining chicken and dressing.
• Chef's Knife: Sharp tool for cutting chicken into bite-sized chunks.
• Measuring Spoons: Precise utensils for adding curry powder and salt.
• Cutting Board: Sturdy surface for preparing chicken.
• Wooden Spoon or Spatula: Perfect for gently folding ingredients together.

Cooking Steps for Barefoot Contessa Curry Chicken Salad

• Roast Succulent Chicken

Preheat the oven to a cozy 350°F. Drizzle chicken breasts with a splash of olive oil, then generously season with salt and pepper. Let the chicken bake until it’s golden and tender, about 35-40 minutes, creating a juicy masterpiece that’ll make your taste buds dance.

• Prepare Chicken Mixture

Once the chicken has cooled completely, shred it into delightful bite-sized pieces. Strip away the skin and get ready to transform this protein into something magical. The key is to create perfectly sized morsels that’ll blend beautifully with the upcoming creamy sauce.

• Whip Up Exotic Curry Sauce

Grab your food processor and unleash a flavor explosion. Blend mayonnaise, a splash of white wine, sweet chutney, and a sprinkle of curry powder. Pulse until the mixture becomes a smooth, creamy dream that’ll make your chicken sing with excitement.

• Combine and Chill

Gently fold the shredded chicken into the curry sauce, ensuring every piece gets a loving coating of flavor. Pop the mixture into the refrigerator for 2-3 hours, allowing the tastes to mingle and become best friends. This resting time transforms your dish from good to absolutely irresistible.

• Serve with Flair

Before serving, shower the chicken salad with a generous handful of crunchy roasted cashews. Spread this delectable creation on crackers or nestle it between soft bread slices. Your culinary adventure is complete – get ready to impress everyone at the table!

Smart Add-ins for Chicken Curry Salad

• Roast Smart: Pat chicken breasts dry before seasoning to ensure better oil adhesion and crispier exterior.
• Quick Cool Technique: Let roasted chicken rest for 10 minutes after cooking to lock in natural juices and prevent dryness.
• Dressing Depth: Customize curry sauce by adjusting spice levels – add more curry powder for intense flavor or less for mild taste.
• Flavor Boost: Toast cashews briefly in a dry skillet before garnishing to release richer, nuttier undertones and enhance overall salad complexity.

Serving Tips for Chicken Curry Salad

• Elevate Sandwich Experience: Layer the chicken salad between toasted whole wheat bread slices for a gourmet lunch that bursts with creamy curry flavors.
• Create Refreshing Appetizer: Serve the chicken salad in crisp lettuce cups as an elegant starter for summer gatherings, garnishing with extra cashews for crunch.
• Design Quick Picnic Platter: Pack the chicken salad alongside artisan crackers, sliced cucumber, and fresh herbs for a delightful outdoor meal that's both portable and delicious.
• Craft Elegant Party Bites: Spoon the salad into mini phyllo pastry shells for bite-sized hors d'oeuvres that will impress guests with their sophisticated curry-infused taste.

Vibrant Barefoot Contessa Curry Chicken Salad Recipe

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4.7 from 16 reviews

• Total Time: 1 hour
• Yield: 5 1x

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Description

Ina Garten’s curry chicken salad blends tender poultry with creamy mayonnaise and warming spices. Crisp celery, sweet raisins, and toasted almonds provide delightful texture that invites you to savor each refreshing bite.

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Ingredients

Scale 1x2x3x

• 3 chicken breasts (bone-in, skin-on, 6 splits)
• 1.5 cups mayonnaise (Hellman’s)
• 3 tbsps curry powder
• 1 cup celery (medium-diced, 2 large stalks)
• 1 cup whole roasted, salted cashews
• ¼ cup chutney (Major Grey’s)
• ¼ cup scallions (chopped, white and green parts, 2 scallions)
• ¼ cup raisins
• ⅓ cup dry white wine
• Kosher salt and freshly ground black pepper
• Olive oil

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Instructions

1. Roasting: Preheat oven to 350°F. Position chicken breasts on baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 35-40 minutes until internal temperature reaches 165°F.
2. Preparing Chicken: Let roasted chicken cool for 10-15 minutes, then carefully remove meat from bones, discarding skin. Dice into uniform bite-sized cubes.
3. Crafting Dressing: Combine mayonnaise, white wine, mango chutney, curry powder, and kosher salt in food processor. Blend until smooth, creating a golden, creamy sauce.
4. Mixing: Fold diced chicken into prepared dressing, ensuring complete and even coating of each piece.
5. Chilling: Refrigerate salad for 2-3 hours to allow flavors to develop and meld together intensely.
6. Finishing: Just before serving, sprinkle chopped cashews over the top for a delightful crunch. Serve at room temperature, optionally garnishing with additional cashews.

Notes

• Optimize Chicken Roasting: Use a meat thermometer to precisely check internal temperature, guaranteeing juicy and safe chicken without overcooking.
• Enhance Flavor Depth: Allow salad to marinate in refrigerator for recommended 2-3 hours, enabling spices and chutney to fully penetrate chicken and create rich, complex taste profile.
• Perfect Texture Balance: Dice chicken uniformly and fold gently into dressing to maintain tender meat integrity and ensure consistent coating with creamy curry sauce.
• Elevate Serving Presentation: Sprinkle freshly chopped cashews immediately before serving to preserve maximum crunch and provide delightful textural contrast to smooth chicken salad.

• Prep Time: 5 minutes
• Cook Time: 55 minutes
• Category: Lunch, Snacks
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 5
• Calories: 570
• Sugar: 14 g
• Sodium: 800 mg
• Fat: 42 g
• Saturated Fat: 6 g
• Unsaturated Fat: 30 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 3 g
• Protein: 22 g
• Cholesterol: 75 mg