Sandra Warming curry powder and sweet raisins elevate this curry chicken salad to a picnic-perfect staple you’ll always want in your lunchtime repertoire. It’s delicious with buttery croissants, toasted pita, crisp cucumber slices, iced chai tea; in fact most things.
Joanna Gaines Curry Chicken Salad Recipe Ingredients
For the Dressing:
- 1/4 cup mayonnaise
- 1/4 cup plain yogurt
- 1 tsp lemon juice
- 1/2 tsp honey
- 1 tsp curry powder (mild or hot, to your preference)
- 1/4 tsp salt
- Freshly cracked black pepper, to taste
For the Salad:
- 2.5 cups chopped cooked chicken (about 1.5 lbs raw or 2 chicken breasts)
- Pinch of salt and pepper (for cooking the chicken)
- 2 stalks celery, finely diced
- 3 whole green onions, sliced
- 1/2 cup sliced almonds
- 1/2 cup raisins
How To Make Joanna Gaines Curry Chicken Salad Recipe
- Whisk the dressing: In a small bowl, stir together the mayonnaise, plain yogurt, lemon juice, honey, and curry powder. Season with salt and a generous amount of freshly cracked black pepper, then give it a quick taste—this is the perfect time to adjust the curry powder or salt until the flavor is exactly how you like it.
- Prep the chicken: Season both sides of your chicken breasts with a light sprinkle of salt and pepper. Cook them on a countertop grill or in a hot skillet until they are golden and cooked through, then set them aside to cool completely while you work on the rest of the salad components.
- Chop the aromatics: Finely dice the celery and slice the green onions into thin rounds. Place the onions and celery into a large mixing bowl along with the sliced almonds and the sweet raisins, which provide a lovely chewy contrast to the crunchy nuts.
- Bring it together: Once the chicken has cooled, chop it into neat, small cubes and toss them into the bowl with the vegetables and fruit. Stir everything to combine, then pour that vibrant, yellow curry dressing over the top and mix well until every piece is beautifully and evenly coated.
- Serve: Spoon the salad onto large, flaky croissants or into lettuce cups. It’s best served chilled, allowing a few minutes for the spices to really wake up before you dive in.
Recipe Tips
- How to get the best curry flavor: Use a high-quality mild curry powder for a family-friendly version, or a Madras curry powder if you prefer a bit more heat and complexity.
- Why use yogurt and mayo: Combining plain yogurt with mayonnaise creates a lighter, tangier dressing that isn’t as heavy as a traditional mayo-only base, making the salad feel much fresher.
- How to save time: Use a store-bought rotisserie chicken. Simply discard the skin, shred or cube the meat, and you can skip the cooking and cooling process entirely.
- Best way to add crunch: If you have an extra minute, lightly toast the sliced almonds in a dry pan for 2 minutes until they smell nutty; this keeps them from getting soft once they are mixed into the dressing.
What To Serve With Joanna Gaines Curry Chicken Salad Recipe?
This Joanna Gaines Curry Chicken Salad Recipe is a vibrant, aromatic meal that needs a fresh or buttery pairing! A large Buttery Croissant is the classic choice for a rich, deli-style lunch. For a lighter touch, a stack of Toasted Pita Triangles or Chilled Cucumber Slices adds a lovely snap that contrasts with the creamy chicken! A cold Iced Chai Tea or a Sparkling Ginger Ale pairs wonderfully with the sweet and spicy curry notes.
How To Store Joanna Gaines Curry Chicken Salad Recipe
- Refrigerate: Store the chicken salad in an airtight container in the fridge for up to 3 to 4 days.
- Maintain Texture: If the salad seems a little dry the next day (as the chicken and almonds soak up the dressing), simply stir in an extra teaspoon of yogurt or lemon juice to loosen it up.
- Freezing: It is not recommended to freeze this salad, as the yogurt and mayonnaise base will separate and the celery and onions will lose their crunch upon thawing.
Joanna Gaines Curry Chicken Salad Recipe Nutrition Facts
- Calories: 310 kcal
- Total Fat: 16 g
- Saturated Fat: 3 g
- Cholesterol: 65 mg
- Sodium: 420 mg
- Total Carbohydrates: 15 g
- Protein: 28 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, Greek yogurt works perfectly and will make the dressing even thicker and tangier. If it feels too thick, add a tiny splash of milk or extra lemon juice.
If you aren’t a fan of raisins, dried cranberries or diced red grapes are excellent substitutes that provide a similar hit of sweetness.
Naturally, yes! Just ensure you serve it with gluten-free crackers, lettuce wraps, or on its own to keep the entire meal gluten-free.
Try More Recipes:
- Joanna Gaines Greek Pasta Salad Recipe
- Joanna Gaines Brussel Sprout Salad Recipe
- Joanna Gaines Pasta Salad Recipe
Joanna Gaines Curry Chicken Salad Recipe
Description
A bright and flavorful chicken salad featuring a zesty curry-yogurt dressing, crunchy almonds, and sweet raisins for a perfect sweet-and-savory balance.
Ingredients
Instructions
- Whisk together mayo, yogurt, lemon juice, honey, and curry powder; adjust seasoning to taste.
- Cook chicken breasts until done, then cool and cube into small pieces.
- Finely dice celery and slice green onions.
- Combine chicken, celery, onions, almonds, and raisins in a large bowl.
- Fold in the dressing until the salad is thoroughly coated.
- Serve on bread or lettuce wraps.
Notes
- Using both yogurt and mayo provides the best balance of creaminess and tang.
- Adjust the curry powder intensity based on the brand you are using.
- Toast the almonds briefly for maximum crunch.
