I first discovered Ina Garten Curried Chicken Salad Recipe years ago, and it completely changed my perspective on what chicken salad could be.

I was immediately drawn to the complex flavors—the warmth of the curry, the sweetness of the chutney, and the crunch of the cashews.

After making it for the first time, I was hooked. It felt so gourmet and special, yet it was surprisingly straightforward to put together in my own kitchen.

This recipe has since become my go-to for elegant lunches, picnics, and light dinners.

Ingredients

The magic of this recipe is in the combination of simple, high-quality ingredients that create a wonderfully complex flavor profile.

3 whole chicken breasts, bone-in, skin-on – Roasting chicken with the bone and skin on is a pro move; it keeps the meat incredibly moist and flavorful.
3 tablespoons olive oil – A good quality olive oil helps crisp up the chicken skin and adds a subtle, fruity note.
Kosher salt and fresh ground black pepper – These are essential for seasoning the chicken properly from the start.
1 ½ cups mayonnaise – Use a high-quality, full-fat mayonnaise like Hellmann’s for the best creamy texture and rich flavor.
⅓ cup dry white wine – A splash of wine, like a Sauvignon Blanc, thins the dressing and adds a sophisticated, acidic brightness.
¼ cup Major Grey’s chutney – This is the secret ingredient! It provides a perfect balance of sweet, tangy, and fruity notes that complements the curry.
3 tablespoons curry powder – Choose a good quality, mild yellow curry powder. The flavor can vary by brand, so find one you love.
1 cup medium-diced celery (2 large stalks) – Use fresh, crisp celery for that essential, refreshing crunch.
¼ cup chopped green onions – They provide a mild, fresh onion flavor that’s not as overpowering as regular onions.
¼ cup raisins – These add little bursts of sweetness to balance the savory and spicy elements.
1 cup whole roasted salted cashews – Wait to add these until just before serving to ensure they stay crunchy.

Note: The quantities listed will yield a generous amount, perfect for serving a group of 4-6 people.

Variations

While Ina’s original recipe is perfection, it’s fun to put your own spin on it. Here are a few variations I’ve tried and loved.

Different Dried Fruit: If you’re not a fan of raisins, try substituting them with dried cranberries for a tarter flavor or chopped dried apricots for a different kind of sweetness.
Nut Alternatives: Sliced or slivered toasted almonds can be used instead of cashews for a different type of crunch.
Flavor-Enhancing Add-ins: For a touch of freshness, you can add some chopped fresh cilantro or parsley. A finely diced apple, like a Honeycrisp or Granny Smith, also adds a wonderful sweet-tart crunch.
Healthier Dressing: For a lighter version, you can substitute half of the mayonnaise with plain Greek yogurt. This will add a tangy flavor and increase the protein content while cutting down on fat.

Cooking Time

This recipe involves a few stages, from roasting the chicken to letting the flavors meld.

Prep Time: 20 minutes
Cook Time: 40 minutes (for roasting chicken)
Total Time: 3 hours (includes cooling and chilling time)

Equipment You Need

You won’t need any highly specialized tools, just some standard kitchen equipment.

Sheet Pan: For roasting the chicken breasts to golden-brown perfection.
Food Processor or Whisk: To create a smooth and perfectly blended curry dressing.
Large Mixing Bowl: For combining all the salad ingredients without making a mess.
Chef’s Knife and Cutting Board: Essential for dicing the chicken and celery.
Airtight Container: To store the salad and allow the flavors to meld beautifully in the fridge.

How to Make Ina Garten Curried Chicken Salad Recipe?

This recipe breaks down into three main parts: cooking the chicken, making the dressing, and combining everything into a delicious salad. The most important step is roasting your own chicken breasts. While it takes a little extra time compared to using a rotisserie chicken, the resulting flavor and texture are far superior and absolutely worth the effort.

Roast the Chicken

Start by preheating your oven to 350°F. Place the bone-in, skin-on chicken breasts on a sheet pan. Rub them all over with olive oil and then season them generously with kosher salt and freshly ground black pepper. Roasting for about 35 to 40 minutes should cook them through perfectly. Once they’re done, set them aside to cool until you can comfortably handle them. Then, remove and discard the skin and bones, and dice the chicken into large, bite-sized pieces.

Prepare the Dressing

While the chicken cools, you can make the dressing. This is where all the amazing flavors come together. In the bowl of a food processor, combine the mayonnaise, white wine, Major Grey’s chutney, and curry powder, along with about 1 ½ teaspoons of salt. Process the mixture until it is completely smooth and creamy. If you don’t have a food processor, you can also whisk everything together vigorously in a bowl; just make sure the chutney is finely chopped first.

Combine and Chill

In a large bowl, combine the diced chicken with the curry dressing, adding just enough to moisten the chicken well. Gently fold in the diced celery, chopped green onions, and raisins. Mix everything until it’s evenly combined. The next step is crucial: cover the bowl and refrigerate the salad for at least a few hours. This chilling time allows all the distinct flavors to marry into one cohesive, delicious taste. Right before you’re ready to serve, gently stir in the roasted cashews to maintain their crunch.

Additional Tips for Making this Recipe Better

Having made this salad countless times, I’ve gathered a few personal tips that I think elevate it even further.

I always toast my curry powder in a dry skillet for about 30 seconds before adding it to the dressing. This simple step blooms the spices and deepens their flavor, making the curry taste much more aromatic and rich.
Don’t be tempted to skip the chilling time. I’ve tried serving it right away, and it’s just not the same. The flavors need that time in the fridge to really meld and develop. A few hours is good, but overnight is even better.
I prefer to dice my chicken into fairly large, 1-inch cubes. This gives the salad a heartier, more satisfying texture compared to shredded chicken.
If you find your Major Grey’s chutney is very chunky, I suggest giving it a rough chop before adding it to the food processor. This helps it blend more seamlessly into the dressing.

How to Serve Ina Garten Curried Chicken Salad?

The beauty of this curried chicken salad is its versatility. My favorite way to serve it is on thick slices of toasted brioche or a buttery croissant for a truly decadent sandwich. It’s also wonderful served in a bowl with high-quality crackers or toasted pita bread for scooping. For a lighter, elegant presentation, place a generous scoop over a bed of butter lettuce or mixed greens. A sprinkle of fresh cilantro or extra chopped cashews on top adds a final, professional touch.

Nutritional Information

Here is an approximate nutritional breakdown per serving for this recipe.

Calories: ~650-750
Protein: ~40g
Carbohydrates: ~15g
Fat: ~50g

Make Ahead and Storage

This is an excellent recipe to make ahead, as the flavors get even better over time.

Properly stored in an airtight container in the refrigerator, this curried chicken salad will remain fresh and delicious for up to three to four days.

I do not recommend freezing this chicken salad. The mayonnaise-based dressing will separate upon thawing, which ruins the creamy texture and makes the salad watery. This dish is definitely best enjoyed fresh.

Why You’ll Love This Recipe?

This recipe has remained a favorite for so many reasons, and I’m sure you’ll love it too.

Gourmet Flavor Profile: The combination of sweet chutney, warm curry, and crunchy cashews creates a sophisticated and unforgettable taste that feels like it came from a high-end deli.
Perfectly Moist Chicken: Roasting the chicken breasts with the bone in and skin on is Ina’s signature technique for ensuring the meat is exceptionally tender and flavorful.
Great for Entertaining: This salad is a showstopper for luncheons, bridal showers, or picnics. It can be made ahead of time, which frees you up on the day of your event.
Wonderfully Textured: With creamy dressing, tender chicken, crisp celery, and crunchy cashews, every bite offers a delightful mix of textures that makes the salad incredibly satisfying to eat.