Curried Chicken Salad

Curried Chicken Salad: Everyone needs a great curried chicken salad recipe in their repertoire | Panning the Globe

4.9 from 9 reviews

Cold poached chicken in a tangy curried mayonnaise with lime juice and mango chutney.




  1. Poach the chicken Place breasts in a large deep pot. Add cold water to 1 inch above the chicken. Add onion, pepper corns, cloves and bay leaf. Bring to a boil. Quickly lower to an extremely low simmer – no bubbling at all – and cook, uncovered, for 10-14 minutes. Check for doneness after ten minutes by slicing into the thickest piece to make sure there’s no pink color. Transfer chicken to a cutting board and cut into bite-size cubes or shred. Cool chicken in the fridge, covered, until you’re ready to use it.
  2. Curried Mayonnaise While the chicken is poaching, heat oil in a small skillet over medium-low heat. Add onion and sauté 4-5 minutes, stirring occasionally, until soft (don’t let it brown) Add curry powder to the skillet and cook, stirring, for 1 minute, until fragrant. Remove from heat and allow to cool. When curry and onions are cooled, mix with mayonnaise, chutney (or preserves), lime juice and salt in a small bowl. (can be stored, covered, in the fridge for up to 3 days.
  3. Toss chicken with curried mayonnaise. Season with salt, to taste. (can be made a day ahead)

Keywords: chicken salad, curried chicken salad, poached chicken with curried mayonnaise