Savory Southern Curried Chicken Salad
Experience the rich flavors of the South with this classic Savory Southern Curried Chicken Salad. This hearty dish combines tender chicken, crunchy celery, and the delightful warmth of curry powder for a unique twist on an old favorite. Using chicken on the bone ensures the best texture and flavor, making each bite a testament to traditional Southern cooking. Serve this salad elegantly by pressing it into a ring mold and garnishing the center with sweet red grapes or seasonal fruit of your choice. Perfect for gatherings and picnics, this salad will be a hit with family and friends alike.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
chicken breasts
8 large (on the bone)
onion
1 medium (quartered)
carrot
1 large (cut in 4 pieces)
celery trimmings
1 cup
celery
2 1/2 cups (chopped in 1/2 inch dice)
mayonnaise
1 1/2 cups (good quality)
lemon juice
2 teaspoons
salt
1 teaspoon
curry powder
1 1/2 teaspoons (red curry powder is best)
slivered almonds
1 cup (or chopped pecans)
Instructions
1
In a large Dutch oven, place the chicken breasts and add enough water to cover them by about 1 inch.
2
Add the quartered onion, carrot pieces, and celery trimmings to the pot.
3
Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and let it simmer for 1 hour and 30 minutes until the chicken is very tender and nearly falling off the bone.
4
While the chicken simmers, preheat your oven to 350°F (175°C). Spread the nuts on a baking sheet and toast them in the oven for about 10 minutes or until they turn light brown, stirring occasionally for even toasting.
5
Once cooked, carefully remove the chicken from the pot and allow it to cool in a large bowl.
6
After the chicken has cooled, remove the meat from the bones, discarding the skin and bones. Chop the chicken into 1/2 inch dice and add it to another large bowl.
7
Mix the toasted nuts and chopped celery into the chicken.
8
In a separate small bowl, whisk together the mayonnaise, salt, lemon juice, and curry powder until smooth.
9
Pour the mayonnaise mixture over the chicken, celery, and nuts. Stir well to combine, ensuring that everything is evenly coated. If the mixture seems dry, add additional mayonnaise, one tablespoon at a time, until you reach your desired creaminess.
10
Taste and adjust seasoning with additional salt if necessary.
11
Refrigerate the salad for at least 1 hour to allow the flavors to meld before serving.
12
For an impressive presentation, spray a large ring mold with cooking spray and fill it with the chicken salad. Unmold onto a platter and fill the center with red grapes or any fruit of your choice.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Southern Curried Chicken Salad?
It is a hearty Southern dish that combines tender chicken, crunchy celery, and the warmth of curry powder for a unique twist on a traditional favorite.
Why should I use chicken on the bone for this recipe?
Using chicken on the bone ensures the best possible texture and flavor, making the salad more authentic to traditional Southern cooking.
How many chicken breasts are needed?
The recipe calls for 8 large chicken breasts on the bone.
What vegetables are used to flavor the chicken while it simmers?
A medium quartered onion, carrot pieces, and celery trimmings are added to the water while the chicken simmers.
How long does the chicken need to cook?
The chicken should simmer for approximately 1 hour and 30 minutes until it is very tender and nearly falling off the bone.
How should I prepare the nuts for the salad?
Spread the nuts on a baking sheet and toast them in a 350°F oven for about 10 minutes until light brown.
Which nuts can be used in this chicken salad?
You can use either slivered almonds or chopped pecans.
What size should the chicken be diced?
Once cooled and removed from the bone, the chicken should be chopped into 1/2 inch dice.
Should I include the chicken skin in the salad?
No, you should discard the skin and bones after the chicken has cooled.
What ingredients make up the dressing?
The dressing is made of mayonnaise, salt, lemon juice, and curry powder.
What type of curry powder is recommended?
Red curry powder is considered the best choice for this specific recipe.
How much mayonnaise should I start with?
Start with 1 1/2 cups of good quality mayonnaise.
What should I do if the chicken salad seems too dry?
If the mixture is dry, add additional mayonnaise one tablespoon at a time until you reach the desired creaminess.
How much celery is added to the salad?
The recipe uses 2 1/2 cups of chopped celery diced into 1/2 inch pieces.
Does this recipe contain lemon juice?
Yes, it includes 2 teaspoons of lemon juice in the dressing.
How long should the salad be refrigerated before serving?
Refrigerate the salad for at least 1 hour to allow the flavors to meld together.
How can I serve this salad for an elegant presentation?
Press the salad into a large ring mold, unmold it onto a platter, and fill the center with fruit.
What fruit is recommended for garnishing?
Sweet red grapes or any seasonal fruit of your choice are recommended for the center of the ring mold.
How do I prevent the salad from sticking to the ring mold?
Spray the large ring mold with cooking spray before filling it with the chicken salad.
Is this recipe suitable for picnics?
Yes, it is specifically described as being perfect for gatherings and picnics.
What equipment do I need to cook the chicken?
A large Dutch oven is recommended for simmering the chicken and aromatics.
Can I make this recipe ahead of time?
Yes, the recipe requires chilling and is noted as a great make-ahead dish for entertaining.
What is the purpose of the celery trimmings?
The celery trimmings are used to flavor the poaching liquid for the chicken and are not part of the final salad mix.
How much curry powder is used?
The recipe calls for 1 1/2 teaspoons of curry powder.
How much salt is in the dressing?
The recipe uses 1 teaspoon of salt, though you can adjust to taste at the end.
What is the oven temperature for toasting the nuts?
The oven should be preheated to 350°F (175°C).
Should the chicken be hot when mixing with the mayonnaise?
No, the chicken should be allowed to cool in a large bowl before being deboned and mixed with other ingredients.
What are the tags associated with this recipe?
Tags include chicken salad, southern recipe, picnic food, hearty salad, and make-ahead.
How much water should be added to the pot?
Add enough water to cover the chicken breasts by about 1 inch.
Can I use any type of onion?
The recipe specifies one medium onion, quartered, for the poaching liquid.