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I whipped this up other day and it was so delicious that I had to share. I did not invent the idea of Curried Chicken Salad but, this recipe is a Domestic Life Stylist recipe. If you have been a reader here for a while then you already know that the recipes that I put on this blog are all my own. If I am trying someone else’s recipe, I will be sure to let you know. 🙂 If you like fruit in your chicken salad, you can try adding grapes or dried cranberries to this. It’s yummy either way.
Yield: 6-8
Curried Chicken Salad
No Ratings
A simple chicken salad that can be made any day of the week
Prep Time10 minutes
Cook Time1 hour10 minutes
Total Time1 hour20 minutes
Ingredients
Chicken:
4 chicken thighs (about 2 Ibs- skin and fat removed)
3 cups water or chicken broth (enough liquid to cover chicken)
1/2 tbsp whole peppercorns
1 tsp sea salt
3 bay leaves
3 bay leaves (smashed)
1/2 tsp dried tarragon
handful fresh thyme
1/3 cup glazed nuts
Dressing:
1/2 cup mayonnaise
2 tsp curry powder
1/3 cup celery hearts (diced)
1/2 green grapes (cut in half)
2 tbsp scallions (chopped)
*fresh ground pepper to taste
Instructions
Put chicken in pan covered in water
Add bay leaves, peppercorns, salt, thyme and garlic
Cook chicken for about 60-70 minutes until cooked through
Cut chicken into bite-sized pieces
Let cool in refrigerator for about 30 minutes
In a separate bowl, add mayo, curry, celery, chives, and black pepper
Stir to combine with cooled chicken
Let mixture set in refrigerator for at least 2 hours to allow flavors to peak and "marry"
Notes
Serve on top of greens as a salad or with your favorite bread as a sandwich as desired.
Dr. Lisa Leslie-Williams, BS, Pharm D is a clinically trained pharmacist turned holistic wellness expert, author, speaker and wellness motivator. As the founder of The Domestic Life Stylist, her background in science and passion for natural health is evident in her holistic recipes and wellness articles that have been crafted to support the body's natural ability to heal.
The media spokesperson has been a guest expert and shared her wellness recipes on numerous TV, news and online publications including the Dr. Oz Show, ABC, NBC, FOX, Women's World Magazine and much more!
I would love for you to link up this – and any other salad recipes – at the Empty Your Archive link party. We have a special focus this week on salads, Alice @ Mums Make Lists x<
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Hi! This looks great! Do you think it would work with chicken breast, or is it better with chicken thighs? I might make this and put it over salad — this dish would work well with my husband’s no red meat, no carbs diet. Thanks for posting!
Sounds so yummy! I love curry!
And even better the longer it sits in the refrigerator.
Looks so good.
I would love for you to link up this – and any other salad recipes – at the Empty Your Archive link party. We have a special focus this week on salads, Alice @ Mums Make Lists x<
Oh my goodness. This looks seriously good. I haven’t had curried chicken salad in years!
Esther, the warmer weather months are a great time to put it back in your meal planning rotation.
Looks delicious! Love chicken salad on a warm summer evening. Thanks so much for linking up to Inspire Me Wednesday!
This looks delish!! I’ve never had curry anything, I’ll have to try this!
Oh my, well allow me to inject some “island flavor” into your life. 🙂
Hi! This looks great! Do you think it would work with chicken breast, or is it better with chicken thighs? I might make this and put it over salad — this dish would work well with my husband’s no red meat, no carbs diet. Thanks for posting!
Definitely! The cooking time will be slightly less but still delicious all the same.
Good to hear! I am glad that the recipe can be made with chicken breast, too.