I was reeeeally craving chicken salad the other day and it’s always so hit or miss sometimes trying to find a good one at a deli or supermarket so I decided to make it myself and I’ll never go back to a deli again!
I really recommend spending the couple extra dollars on quality chicken. I got mine at Whole Foods (organic, antibiotic free, all that good stuff) because it genuinely makes a huge difference especially when it’s the star of the show! My three chicken breasts were about $18 and the other ingredients are quite nominal in price so it really comes out to be a great deal for about 4-6 servings! Also, getting the right curry powder can be key.
If you can go to a spice market or an Indian market to get that good-good stuff then definitely do that! Otherwise, head to your grocery store and pick out the best one (usually the more/most expensive, but again, it’s worth it for the taste).
- 3 boneless and skinless chicken breasts
- 1 1/2 cup good mayonnaise I recommend Hellmann's
- 3 tablespoons curry powder
- 1/3 cup raisins I like using the dark raisins but you can also use the golden!
- 1/3 cup red grapes, halved
- 1/4 cup scallions about 2 stalks (white and green parts)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- olive oil
Preheat oven to 350 degrees.
Line a baking sheet with aluminum foil. I like to wash the chicken breasts just in water and then pat them dry with a paper towel. Place the chicken on the baking sheet and drizzle with olive oil. Liberally season with salt and pepper. Bake for about 30-35 minutes or until chicken just reaches 165 degrees internally.
Set chicken aside and let it come to room temperature. In the meantime, in a medium/large mixing bowl, combine the mayonnaise, curry powder, raisins, grapes, scallions, garlic powder and onion powder.
Cut the chicken into cubes about 1/2 an inch or smaller (to your liking). Add the cubed chicken to the mayonnaise mixture and mix until just combined. You can enjoy right away or transfer to the fridge and enjoy later!
I like to toast some multigrain bread drizzled with olive oil, salt and pepper in the oven until crispy and serve the chicken salad on top as an open-face toast!