Curry Chicken Salad Recipe | At Home with Ruth McKeaney | A Series with Homeworthy

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

curry powder

🥗Healthier: garam masala

💰Cheaper: turmeric + cumin

Garam masala offers a similar flavor profile with fewer spices.

almonds

🥗Healthier: sunflower seeds

💰Cheaper: peanuts

Sunflower seeds provide a nut-free crunch.

red onion

🥗Healthier: green onion

💰Cheaper: yellow onion

Green onions add a milder flavor.

Poach several chicken breasts in a pan covered with tin foil at 350°F for about 1.5 to 2 hours until they can be easily shredded.

Use a handheld mixer to shred the warm chicken in seconds, or cut it into pieces with two forks if necessary.

In a mixing bowl, combine 2 tablespoons of mayonnaise with curry powder and mix until well incorporated.

Season the mayonnaise mixture with salt and pepper to taste.

Add the shredded chicken to the mayonnaise mixture and mix well.

Roast slivered almonds on parchment paper at 350°F, checking after 15 minutes until toasted.

Halve seedless grapes and add them to the chicken salad mixture along with the roasted almonds.

Taste and adjust seasoning or add more curry if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens