curried chicken salad

curried chicken salad with sprouts and pickled carrots

A couple weeks ago, I went on a mission to procure the smallest jar of mayonnaise I could find. Why bother buying a big jar I’ll never finish before moving? Turns out, want to eat every and anything related mayonnaise related. I’ve been whipping up tons of egg salad, loading up on mayonnaise whenever I make sandwiches, have a strong hankering for salad olivieh (Persian potato salad) that I can’t seem to shake, and I recently made a giant batch of this curried chicken salad. Looks like I’m going to need more mayonnaise. And lots of it.

This recipe originally hails from Cooking With Trader Joe’s cookbook. The cookbook got a lot of lovin’ from me, but was either sold or donated before we left San Francisco, so I’m not sure how closely this recipe matches the original. Sweet and savory with a nice crunch from the radishes, it’s an ideal summer lunch. I used chicken breast here, but feel free to use thighs or cut down on cooking time with a cooked rotisserie chicken. Eat as is, or serve in a wrap with lettuce or spouts and some pickles.

Curried Chicken Salad
(inspired by Cooking With Trader Joe’s)

For the salad:
2 pounds chicken, cooked and diced into bite-sized pieces
2 cups red seedless grapes
1/2 cup cashews, chopped
1 cup red onion, chopped
1 cup radishes, chopped
2 tablespoons curry powder
salt & pepper, to taste
cayenne pepper, to taste
1 cup mayonnaise
1 tablespoon hot mustard
1/2 cup cilantro, chopped
2 tablespoons of water

For the wraps:
10 flat or pita breads
3-4 cups of sprouts and/or lettuce
pickles

Prepare chicken depending on the type of cut. Once cooked or if using a rotisserie chicken, dig in and dice and shred to your liking. Toss the chicken in a giant bowl and add the grapes, cashews, red onion, radishes, curry powder, salt, pepper, cayenne, mayonnaise, mustard, cilantro and mix thoroughly. If the mixture is looking too thick, add about two tablespoons and mix again. Give the mixture a taste test and add some more salt and pepper if necessary.

Tastes best at room temperature, but can be served warm or cold.

If using in a wrap, toss a handful lettuce over the pita, pickles, top off with the curried chicken salad, wrap, and serve.

Makes 10 wraps

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  1. Eileen says:

    Oh man, the hunt for the tiny jar of mayo rings so true! We never, never get through an entire jar, no matter what. Maybe I should start planning out huge batches of salads like this one for the next jar of mayo… :)

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