Whole Foods Curry Chicken Salad Recipe
Calling all food adventurers with a flair for the flavorful! Ever stepped into Whole Foods and marveled at their Whole Foods Curry Chicken Salad, wondering if you could ever recreate that explosion of taste in your own kitchen?
Ingredients
- 450 grams boneless skinless chicken breasts, cooked and cut into 2.5-cm chunks (about 1 pound)
- 1/2 cup 120 ml mayonnaise
- 1/4 cup 60 ml mango chutney
- 1/4 cup 60 ml sliced or chopped almonds, toasted
- 2 tablespoons 30 ml curry powder
- 2 tablespoons 30 ml dried currants (you can also use dried cranberries or raisins, if you prefer)
Instructions
- In a medium mixing bowl, combine the cooked chicken, mayonnaise, mango chutney, almonds, curry powder, and dried currants.
- Stir well to combine.
- Refrigerate the salad for 30 minutes to let the flavors meld, or serve immediately.
Notes
There are many ways to cook the chicken. The author suggests oven-baking the chicken breasts for 25-30 minutes at 350°F (175°C). You can also cook chicken in the Instant Pot.
Store any leftover chicken salad in a covered container in the refrigerator for up to 4 days.