The Ultimate Ina Garten Curry Chicken Salad
This curry chicken salad inspired by Ina Garten is creamy, sweet, savory, and full of bold flavor. Made with tender chicken, golden raisins, and a spiced chutney dressing, it’s perfect for meal prep, brunches, or picnics. A true Barefoot Contessa-style favorite that’s easy to customize!
Equipment
- Large mixing bowl
- Medium saucepan (for poaching)
- Whisk
- Cutting Board
- Knife
- Measuring Cups & Spoons
Ingredients
- 2 large chicken breasts – poached or roasted then cubed
- ¾ cup mayonnaise – use full-fat for best flavor
- ¼ cup Major Grey’s chutney – or another sweet mango chutney
- 1½ teaspoons curry powder – mild or medium depending on taste
- 1 tablespoon fresh lemon juice
- ½ cup golden raisins or halved red grapes
- ½ cup diced celery
- ¼ cup chopped green onions or scallions
- Salt to taste
- Optional: ¼ cup toasted cashews or chopped parsley
Instructions
- Cook the Chicken:
- Poach or roast chicken until fully cooked and tender. Let cool, then dice into bite-sized pieces.
- Make the Dressing:
- In a bowl, whisk together mayo, chutney, curry powder, lemon juice, and salt until smooth.
- Combine Ingredients:
- In a large bowl, combine chicken, raisins or grapes, celery, scallions, and parsley (if using). Pour the dressing over and toss to coat.
- Chill & Serve:
- Cover and refrigerate for at least 1 hour to allow flavors to blend. Serve cold in sandwiches, lettuce wraps, or over greens.
Notes
- For a lighter version, swap half the mayo with plain Greek yogurt.
- This salad tastes even better the next day!
- Add chopped apples or toasted almonds for extra crunch.