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Curry Chicken Salad

This retro recipe has undergone a major glow-up. I add even more pungent spices, fresh mango, cashews, and tangy yogurt. Add this classic recipe to your summer salad repertoire.

Pro tip: If it’s been more than three months since you bought curry or other earthy spices, consider buying a new jar.

Prep time: 1 hour | Chilling time: 2 hours | Serves: 6

Best made the day before.

Ingredients:

• Olive oil
• Pepper
• ½ cup mayo
• ½ cup plain Greek yogurt
• ½ cup sweet chutney, I used Patak’s or Major Grey’s
• 2 TBSP curry powder, divided1 tsp turmeric
• 1 tsp sweet paprika
• 1 tsp kosher salt
• ½ tsp granulated garlic
• 3 green onions, use whites only, chopped into thin pieces
• 2 stalks celery, chopped
• ½ cup red onion, finely chopped
• 1 cup golden raisins
• 1 cup roasted salted cashews
• 1 mango, sliced into thin strips

Instructions:

• Preheat oven to 375 degrees. Place chicken breasts on a rimmed sheet pan lined with parchment. Drizzle with 1 TBSP of olive oil. Salt and pepper well. Bake at 375 for 30-40 minutes or until the internal temperature registers 165 degrees.
• Set aside to chill in the fridge until ready to use. Once the chicken is completely cooled, remove the skin and bones. Shred into bite-sized pieces. Place in a large bowl.
• To the bowl, add the chopped green onions, celery, red onion, and raisins. Set aside.
• Mix the mayo, yogurt, and chutney until smooth in a small bowl. Add in 1 tbsp curry, 1 tsp sweet paprika, salt, and granulated garlic. Add to the mayo mixture and test for spice level. If desired, add the remaining curry powder or more of the other spices.
• Add the mayo dressing to the chicken mixture and coat well. Chill.
• Before serving, stir in roasted cashews and garnish with sliced mangos.