Everyone raves about Ina Garten's Curried Chicken Salad. Popularity for this dish stems from her famous Barefoot Contessa specialty food store in the Hampton's and popular Food Network television show. Being the food buff that I am, I desperately wanted to recreate it.
Unfortunately, I didn't have all the ingredients on hand one night, but decided I'd risk it and just work with what I had, making a couple substitutions along the way. Glad I did, because in the end I was really excited with the outcome. Feel free to fool around with your own amendments; it's pretty much a fool-proof recipe that's so easy to make and so delicious. And if you're intimidated by curry powder like I was, don't be. It's a wonderful spice and I plan on experimenting with it again in the future. I hope you enjoy.
Note: Be sure to scroll down for an additional option on how to use this curry sauce.
Ingredients:
- 2 bone-in chicken breasts (or legs) skin on
- Olive oil
- Kosher salt
- Freshly ground black pepper
- Freshly ground lemon pepper (optional)
- 3/4 cup good mayonnaise
- 3 teaspoons dry white wine
- 3 teaspoons curry powder
- 1 large shallot, finely chopped
- 1 clove of garlic, chopped
- 3 tablespoons parsley, finely chopped
- Juice and zest of 1/2 lemon
- 1 cup whole, roasted salted cashews, chopped
- Couple slices whole grain bread
- Green leaf lettuce
Directions
For the chicken:
- Preheat oven to 350 degrees F.
- Place chicken on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt, pepper and/or lemon pepper.
- Roast 35-40 minutes, until the chicken is just cooked.
- Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and cut the chicken in pieces.
- Combine the mayonnaise, wine, curry powder, 1 teaspoon salt and pepper, onion, garlic, parsley, lemon zest, lemon juice and cashews. Mix well. Adjust seasoning to taste.
- Combine the chicken with enough dressing to moisten well.
- Refrigerate for a couple hours to allow flavors to blend.
- Toast a slice of bread, top with green leaf lettuce and desired amount of chicken salad.
Chicken breast or legs work great in this recipe. Just sprinkle with olive oil, salt and pepper and let the chicken speak for itself!
Roasting is one of my favorite ways to prepare chicken. It's a simple way to get tender, juicy chicken every time. For a crispier skin, broil for the last couple minutes.
Toasting the cashews helps bring out their flavor. Be sure to watch them while they cook over low heat. Allow to cool before adding to the mixture.
Just a few fresh ingredients go a long way.
Beautiful bright yellow sauce. Not too thick, not too thin.
Additional Option
I like to also use this curry dressing as a sauce for roast chicken:
- Follow steps 1-3 for preparing the chicken in the oven.
- Follow step 1 for preparing the dressing.
- Add a teaspoon or two of water to thin sauce for pouring over roast chicken. Set aside.
- While chicken is roasting, prepare long grain rice following directions on the package.
- To serve, assemble chicken over a bed of rice and drizzle with the prepared curry sauce. Garnish with parsley and a squeeze of lemon.
- ENJOY!
A squeeze of lemon for added freshness!
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