There's a wonderful restaurant in Atlanta called Joli Kobe, they make the best chicken curry salad. I happened to find a recipe on food network from Tyler Florence that tastes exactly the same. It's wonderful on top of spring salad with ginger dressing.
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Units: US | Metric
- 3 tablespoons extra virgin olive oil
- 4 boneless skinless chicken breasts (about 1 1/2 pounds total)
- salt & freshly ground black pepper
- 1/2 cup mayonnaise, plus
- extra mayonnaise, if you like, for spreading
- 1 teaspoon curry powder
- 1/2 lemon, juice of
- 1/4 cup chopped blanched almond, toasted
- 1/4 cup raisins
- 8 fresh basil leaves, torn
- 8 slices good-quality dense white bread, such as tuscan
- 1Preheat the oven to 400 degrees F.
- 2Heat the oil in a large ovenproof skillet over medium-high heat until smoking.
- 3Sprinkle the chicken breasts on both sides with salt and pepper.
- 4Put them in the pan in a single layer, and brown them 2 minutes on each side.
- 5Put the skillet in the oven and roast until the chicken is just cooked through, about 15 minutes.
- 6Remove from the oven and cool.
- 7Chop the cooled chicken and put it into a large bowl.
- 8Add the rest of the ingredients and toss.
- 9Season with salt and pepper.
- 10Spread 4 bread slices with mayonnaise, if you like, and spread with the curried chicken.
- 11Top with another slice of bread and serve.
- 12You can also take a scoop of chicken salad and place on top of spring salad and serve with ginger dressing.
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Nutritional Facts for Curried Chicken Salad With Almonds and Raisins
Serving Size: 1 (234 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 551.2
- Calories from Fat 250
- Total Fat 27.7 g
- Saturated Fat 3.9 g
- Cholesterol 76.0 mg
- Sodium 630.5 mg
- Total Carbohydrate 43.0 g
- Dietary Fiber 3.3 g
- Sugars 9.8 g
- Protein 33.8 g