Linderhof


Gardening, Cooking and Decorating on the Prairie of Kansas


Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Thursday, January 28, 2010

Curried Chicken Salad

We love chicken salad and it makes a great lunch especially when we have company. We have our standard chicken salad which has it's roots in my mother's chicken salad. That is often served for a ladies lunch at Linderhof.

But sometimes I like to "shake" things up and do a "twist" on the old classic. The easiest "twist" is to make it into a curried chicken salad.

This recipe is from my favorite, Ina Garten, The Barefoot Contessa and I've made it more than just this once. It does have a nice "punch" of curry and being a fan of curry, I like the flavor. If you're a bit more timid, start with less curry powder for you can always add until it's the way you like it. My curry comes form Penzeys -- it has the best curry powder that I've ever tasted.

It's a pretty salad, with celery, green onion, raisins (I used golden this time and I forgot that they get lost in the curry), and, just before serving, cashews.

There is nothing better for a ladies luncheon than chicken salad and my guests this week agreed -- this version was rated an "A"!

Curried Chicken Salad
(From The Barefoot Contessa)

3 split (1 1/2 whole) chicken breasts, bone in, skin on
Olive oil
Kosher salt
Freshly ground pepper
1 1/2 cups good mayonnaise
1/3 cup dry white wine
1/4 cup Major Gray's chutney
3 T. curry powder
1 cup medium diced celery(2 large stalks)
1/4 cup chopped scallions, white and green part (2 scallions)
1/4 cup grapes (sliced in half)
1 cup whole roasted salted cashews, chopped

Preheat the oven to 350. Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. If you are using boneless breasts, salt and pepper them, and put them on a cookie sheet and bake for 20 minutes, or until they are cooked through.

Set aside until cool enough to handle. Remove the meat from the bones, discard the skin and shred the chicken in pieces. For the dressing, combine the mayonnaise, wine, chutney, curry powder and 3/4 t. 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 grapes and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews to the chicken just before serving.

It's Friday which means that it's time for Foodie Friday so join Michael at Designs by Gollum to see what everyone has fixed for this Friday.






22 comments:

Allie and Pattie said...

I also love chicken salad, Martha and this version's lovely color looks so pretty against your blue and white plates. I'm sure the luncheon was lovely!
Pattie

GardenofDaisies said...

It's making my mouth water!

Christi @ A Southern Life said...

Ina has a lot of great recipes. Love how you served this in the cute chicken dishes over the blue and white.

Christi @ A Southern Life

Yvonne @ StoneGable said...

The chicken looks delicious but the presentation is spectacular! I'm going to have to look for those little covered chicken dishes. Darling!
Yvonne

Pat@Back Porch Musings said...

Looks wonderful, Martha! I love chicken salad.

The Quintessential Magpie said...

Martha, this sounds very good! I agree with you. I often serve chicken salad to guests. I love curry so this would be perfect to me. And chutney just makes it.

I have a delicious recipe for a chutney chicken salad that is a tad different from this one that's out of a Jr. League cookbook. It's a big hit, too. Maybe I'll share that on a Foodie Friday in the future.

Happy Foodie Friday!

XO,

Sheila

Sherry said...

I love chicken salad. You just can't go wrong with a great recipe like this!

Nancy Jane said...

Loved the way you dished this up...

susan said...

Martha-I used to use curry in a lot of dishes and just seem to have forgotten about it. Sometimes even spices have popularity cycles :) I like this idea, especially the raisins!

La Table De Nana said...

Thank you for the recipe..you know I''ll be looking for the wee bowls in my travels:)

Pondside said...

I love Curried Chicken Salad too, Martha. I use curry poweder from a company called Monsoon Coast and my favorite blend is Monsoon Balti.

ButterYum said...

Ina never steers me wrong. Wish we were neighbors!

:)
ButterYum

Jane (Frugal Fine Living) said...

This looks scrumptious! I love the little chicken dish, too.

Jane

From the Kitchen said...

Looks delicious and I love your serving style! Did you use Ina's recipe?

From the Kitchen said...

Oops. Yes you did. I'm not being the most observant blog visitor today.

Mary said...

It certainly looks delicious. I've never used curry for chicken salad though I use it for one I make with turkey. I'll wager yours tastes as good as it looks.

Lori (All That Splatters) said...

It's been quite some time since I've had a curried chicken salad. Yours looks delicious, Martha!!

Michael Lee West said...

I have never tried curry. Now that I have your recipe, I'm on the hunt for your brand of curry. Your darling glass hen has a cousin at my house.
Gollum
XX

Keetha Broyles said...

This looks yummy!

Anita said...

Your salad sounds yummy! I love how you presented it in the adorable chicken bow1. Thanks for sharing!

Anonymous said...

I am really really sorry that I missed the 1st class. and the 2nd is already filled. So it seems, you must do a 3rd. Darlene

Denise Marie said...

What a gorgeous post. I've seen so many of these chicken tureens and don't think they get used like you use yours. Awesome to sit in front of that dish!!