This Curried Chicken Salad is a little twist on your basic chicken salad – uniting the flavors of curry and sweet cranberry chutney. I love basic traditional chicken salad but it’s nice to change it up. So when you’re ready to go beyond the traditional, give your chicken salad new dressing.
It all began with leftover chicken.
The origins of the American chicken salad, according to Wikipedia, began in the town of Wakefield, RI at a meat shop known as Town Meats in 1863. The leftover chicken was mixed with mayonnaise, tarragon, and grapes and became a huge hit. Aren’t you glad they came up with it?
Want some additional variations on chicken salad?
There are so many great ways to mix and match chicken salad. My inlaws even have a chicken salad restaurant – Chicken Salad Chick – if you’re ever in Georgia or the South – that only does variations on chicken salad! There are some tasty ones!
TIP | If you’re short on time, a rotisserie chicken will speed up the prep. Give your chicken salad wrap a makeover!
Curried Chicken Salad is a little twist on your basic chicken salad - uniting the flavors of curry and sweet cranberry chutney.
- 3 chicken breasts roasted or rotisserie chicken
- Olive oil
- Kosher salt
- Freshly ground black pepper
- 3/4 cup mayonnaise add more if it needs it, but less is better!
- 2 tablespoons dry white wine
- 1/4 cup cranberry chutney
- 1 1/2 tablespoons curry powder
- 1 cup diced fresh celery
- 1/4 cup chopped scallions white and green parts
- 2 tablespoons raisins
- 1 cup roasted salted cashews, chopped
- 2 cups fresh spinach
- 6 to tortillas warmed
Preheat the oven to 350 degrees F. (skip this step if using a rotisserie chicken - just shred the chicken) Place the chicken breasts on a sheet pan and rub a little olive oil on each side. Sprinkle with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Once cool, shred the chicken into pieces.
Combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend.
Once chilled, add the cashews to the chicken. If you're not eating it all right away, I always add the cashews with each individual sandwich so that they stay crunchy.
Fill the center of each tortilla with spinach then the chicken mixture. Fold the 2 sides of the tortilla over the filling so that the sides overlap. Roll the tortilla from bottom to top, and cut in half diagonally.
adapted from foodnetwork.com