Curried Chicken Salad Recipe Whole Foods Copycat Say Grace

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NINTH STREET HOUSE OF GRACE CHICKEN SALAD



Ninth Street House of Grace Chicken Salad image

Here is the link where I got this recipe. A friend's mom shared it with me after I ate this amazing chicken salad at a baby shower she was hosting. It is honestly the BEST chicken salad I have ever had. You can adjust the amounts to your liking; I don't usually add as much butter or mayo. Just whatever taste good to you!

Provided by Photo Momma

Categories     Poultry

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup butter
2 cups mayonnaise
1/4 cup minced parsley
1/2 teaspoon curry powder
1/4 teaspoon minced garlic
2 cups green seedless grapes, sliced
1/2 cup toasted slivered almonds
1 pinch marjoram
salt and pepper, to taste
lettuce leaf
4 cups cooked chicken breasts, shredded

Steps:

  • Melt butter in saucepan. Cool to room temperature.
  • In a bowl, gently stir the butter into mayonnaise, parsley, curry powder, garlic, marjoram, salt and pepper.
  • In a large bowl, combine chicken, grapes and almonds.
  • Arrange this mixture on lettuce leaves. Spoon dressing on top and sprinkle with paprika.

Nutrition Facts : Calories 611.5, Fat 40.8, SaturatedFat 18.2, Cholesterol 178.6, Sodium 305.9, Carbohydrate 17.1, Fiber 2.5, Sugar 12.3, Protein 45.5

INA GARTEN'S CURRIED CHICKEN SALAD



Ina Garten's Curried Chicken Salad image

Saw this on Ina Garten's Back to Basics a few weeks back. Been thinking about it a lot and I finally tried it! It was super yummy! The only change I made was to subsitute dried cranberries for the raisins because we don't like them! :) serve as sandwiches or scoop up with crackers! Enjoy! PREP TIME IS TIME TO ROAST CHICKEN AND COOL. COOK TIME IS TIME TO REFRIGERATE SALAD FOR FLAVORS TO BLEND!

Provided by SarahBeth

Categories     Lunch/Snacks

Time 3h

Yield 1 medium bowl full, 4-6 serving(s)

Number Of Ingredients 12

3 whole chicken breasts, bone-in, skin-on
3 tablespoons olive oil
kosher salt, to taste
fresh ground black pepper, to taste
1 1/2 cups mayonnaise
1/3 cup dry white wine
1/4 cup major grey's chutney
3 tablespoons curry powder
1 cup medium-diced celery (2 large stalks)
1/4 cup green onion, chopped, white and green parts (about 2 onions)
1/4 cup raisins
1 cup whole roasted salted cashews

Steps:

  • Preheat the oven to 350 degrees.
  • Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice chicken in large bite-size pieces.
  • For the dressing, combine the mayonnaise, wine, chutney and curry powder, and 1 ½ teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
  • Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.

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