dhouha bakhouch Ina Garten Barefoot Contessa curry chicken salad blends roasted chicken, crisp celery, juicy red grapes, and crunchy cashews with a creamy mayo-based dressing spiced with curry powder. It’s rich, slightly sweet, and warmly spiced with a velvety, crunchy texture. The dish takes its name from Garten’s famous cooking show and brand.
Ingredients:
- 4 split chicken breasts, bone-in, skin-on
- 1½ cups mayonnaise
- ⅓ cup dry white wine
- ¼ cup Major Grey’s chutney
- 3 tablespoons curry powder
- ½ cup small-diced celery
- ¼ cup chopped scallions
- ¼ cup raisins
- 1 cup whole roasted, salted cashews
- Kosher salt
- Freshly ground black pepper
How To Make Ina Garten Barefoot Contessa Curry Chicken Salad
- Set the oven’s temperature to 175°C (350°F).
- On a baking pan, arrange the chicken breasts.
- Apply a little olive oil to them.
- Season to taste with salt and pepper.
- For thirty-five minutes, roast the chicken.
- Take out of the oven and let it to cool for half an hour.
- Get a little saucepan in the meantime.
- Stir in curry powder and white wine.
- Slowly heat over low heat, stirring all the time.
- Simmer the mixture for three minutes.
- Remove from heat and allow to cool for a short time.
- Put the chutney and mayonnaise in a big bowl.
- Add the chilled curry-wine combination and stir.
- To taste, add salt and pepper.
- Chop the chicken into small pieces after it has cooled.
- Add the chicken to the mayonnaise mixture.
- Add the raisins, onions, and celery.
- Stir until everything is glossy and uniformly coated.
- Lastly, carefully fold in cashews.
- Let the salad cool for a minimum of half an hour.
- Serve it with fresh bread or greens.
Ina Garten Barefoot Contessa Curry Chicken Salad Recipe Tips:
- Chicken Salad with Tropical Mango and Pineapple Curry. Use chunks of fresh pineapple and mango to provide a splash of sunlight. Start by coarsely chopping one ripe mango. Cut half a cup of fresh pineapple into little cubes after that. For added sweetness, use golden sultanas in instead of the raisins. In the meanwhile, substitute a mango chutney for Major Grey’s chutney. This delightfully brightens the entire dish. Before serving, add some toasted coconut flakes for an added touch of the tropics.
- Garden-Style Crunchy Cucumber and Herb. Dice half a cucumber and add it to the salad for a crisp, cool twist. To prevent the dressing from becoming too thin, remove the seeds first. Next, chop a small handful of cilantro and fresh mint. Add the herbs straight to the mayo-curry dressing and stir. In the meanwhile, omit the raisins to maintain crisp, green flavors. For a crisp base, serve over cups of butter lettuce.
- Cranberry Pecan Holiday Edition: Sweet and Savory. Use raisins instead of dried cranberries to give this salad a festive, holiday feel. In the meanwhile, for a nutty richness, use chopped toasted pecans in place of cashews. To the dressing, add a teaspoon or so of maple syrup. This added note adds a touch of sweetness and warmth. To add some new crunch, chop a tiny apple and stir it in. Present this variation alongside pomegranate seeds and a bed of arugula.
How To Store & Reheat Leftovers?
- In The Fridge: Store it in an airtight container in the fridge for up to three days. Keep it chilled below 40°F. Stir gently before serving to refresh the texture.
- In The Freezer: Avoid freezing this salad since mayonnaise tends to separate unpleasantly when thawed. It’s best enjoyed fresh and refrigerated only.
- To Reheat: This salad’s meant to be served chilled or at room temperature. Avoid heating to preserve flavor and texture.
Ina Garten Barefoot Contessa Curry Chicken Salad Recipe Nutrition Facts
Protein (per entire recipe): 290g
Total Fat (per entire recipe): 270g
Saturated Fat (per entire recipe): 45g
Carbohydrates (per entire recipe): 105g
Fiber (per entire recipe): 8g
Sugars (per entire recipe): 48g
Cholesterol (per entire recipe): 920mg
Sodium (per entire recipe): 5,400mg
Vitamin A (per entire recipe): 1,200 IU
Vitamin C (per entire recipe): 24mg
Calcium (per entire recipe): 320mg
Iron (per entire recipe): 14mg
Try More Recipes:
- Ina Garten Farro Salad
- Ina Garten Curried Couscous Salad
- Ina Garten Pesto Pasta Salad
- Ina Garten Wild Rice Salad
Ina Garten Barefoot Contessa Curry Chicken Salad
Description
Ina Garten Barefoot Contessa curry chicken salad blends roasted chicken, crisp celery, juicy red grapes, and crunchy cashews with a creamy mayo-based dressing spiced with curry powder. It’s rich, slightly sweet, and warmly spiced with a velvety, crunchy texture. The dish takes its name from Garten’s famous cooking show and brand.
Ingredients
Instructions
- Set the oven’s temperature to 175°C (350°F).
- On a baking pan, arrange the chicken breasts.
- Apply a little olive oil to them.
- Season to taste with salt and pepper.
- For thirty-five minutes, roast the chicken.
- Take out of the oven and let it to cool for half an hour.
- Get a little saucepan in the meantime.
- Stir in curry powder and white wine.
- Slowly heat over low heat, stirring all the time.
- Simmer the mixture for three minutes.
- Remove from heat and allow to cool for a short time.
- Put the chutney and mayonnaise in a big bowl.
- Add the chilled curry-wine combination and stir.
- To taste, add salt and pepper.
- Chop the chicken into small pieces after it has cooled.
- Add the chicken to the mayonnaise mixture.
- Add the raisins, onions, and celery.
- Stir until everything is glossy and uniformly coated.
- Lastly, carefully fold in cashews.
- Let the salad cool for a minimum of half an hour.
- Serve it with fresh bread or greens.
Notes
- Now you’ve got a salad that sings. Bright curry, sweet chutney, juicy chicken — it’s irresistible!
