Curried Chicken Salad
Creamy curried chicken salad with roasted garlic, Vadouvan spice, dried berries, and walnuts. Make ahead for best flavor. Simple, tangy, and versatile.
Another delicious recipe from Evanston Spice House Manager, Chasity Marini. Make this salad ahead of time if you can, so flavors can develop. For the dried berries, you can use cranberries, raisins, or your favorite dried fruit. Chasity swears this salad is best with dried blueberries.
Yield: 5-6 servings
- Roast whole garlic or use garlic confit for a sweet, mellow garlic flavor that blends into the mayo dressing.
- Vadouvan gives the salad its warm curry taste. Substitute mild curry powder or garam masala and adjust to taste.
- Prep 2 to 3 hours ahead or up to 2 days. Store chilled and keep nuts separate if you want extra crunch.
Spices
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Preparation Instructions:
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Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes. Breasts work fine but cook faster and can dry out. Cook until just done, let rest, then chop. Thighs stay juicier and have more flavor.
What is Vadouvan and can I substitute it?
Vadouvan is a French-style masala with onion, garlic, and warm spices. If you do not have it, use a mild curry powder or garam masala and taste as you go. Start with the same amount and increase if needed.
How do I roast garlic or make garlic confit for the recipe?
To roast, slice the top off a bulb, drizzle with oil, wrap in foil, and bake at 375 F for 45 to 60 minutes until soft. For confit, simmer peeled cloves in oil on low until tender. Store either in the fridge up to a week.
How far ahead can I make this salad and how should I store it?
Make it a few hours ahead for best flavor, or store in the fridge up to 48 hours. Keep nuts separate if you want them crisp. Do not freeze mayonnaise-based salads.
What can I use instead of dried blueberries?
Use dried cranberries, cherries, raisins, or chopped apricots. Pick a fruit with a balance of sweet and tart and adjust the amount to taste.
How can I make this nut free or allergy friendly?
Swap walnuts for roasted sunflower seeds or pepitas for crunch. If you need a nut-free oil, use olive oil for the garlic and a seed-based crunchy substitute.
Can I use store-bought rotisserie chicken?
Yes. Shred or chop rotisserie chicken and toss with the dressing. You can warm it briefly in a pan with a little Vadouvan to boost the spice if you like.
How should I season the salad so it is not too salty?
Start with the recipe salt amount, then taste after mixing and again after chilling. Flavors mellow as the salad rests, so add small increments of salt and pepper rather than a large amount at once.
Can I use chicken breast instead of thighs?
Yes. Breasts work fine but cook faster and can dry out. Cook until just done, let rest, then chop. Thighs stay juicier and have more flavor.
What is Vadouvan and can I substitute it?
Vadouvan is a French-style masala with onion, garlic, and warm spices. If you do not have it, use a mild curry powder or garam masala and taste as you go. Start with the same amount and increase if needed.
How do I roast garlic or make garlic confit for the recipe?
To roast, slice the top off a bulb, drizzle with oil, wrap in foil, and bake at 375 F for 45 to 60 minutes until soft. For confit, simmer peeled cloves in oil on low until tender. Store either in the fridge up to a week.
How far ahead can I make this salad and how should I store it?
Make it a few hours ahead for best flavor, or store in the fridge up to 48 hours. Keep nuts separate if you want them crisp. Do not freeze mayonnaise-based salads.
What can I use instead of dried blueberries?
Use dried cranberries, cherries, raisins, or chopped apricots. Pick a fruit with a balance of sweet and tart and adjust the amount to taste.
How can I make this nut free or allergy friendly?
Swap walnuts for roasted sunflower seeds or pepitas for crunch. If you need a nut-free oil, use olive oil for the garlic and a seed-based crunchy substitute.
Can I use store-bought rotisserie chicken?
Yes. Shred or chop rotisserie chicken and toss with the dressing. You can warm it briefly in a pan with a little Vadouvan to boost the spice if you like.
How should I season the salad so it is not too salty?
Start with the recipe salt amount, then taste after mixing and again after chilling. Flavors mellow as the salad rests, so add small increments of salt and pepper rather than a large amount at once.
I just made this salad tonight for dinner. I used chicken breast, which didn’t detract from the texture or flavor at all, and I used plain Greek yogurt instead (I don’t care for mayonnaise). Otherwise, I followed the recipe as written. I’ve never done a garlic confit before, but it really took the curry dressing to a higher level of goodness. I did roast the entire garlic bulb and saved the rest for another recipe this week. I got some croissants, and the chicken curry was exquisite on them!