Curried Chicken Salad

Name: Curried Chicken Salad
Ingredients: 3 skin-on, bone-in chicken breast halves, about 1½ lb (680 g) total; Kosher salt and freshly ground pepper; Kosher salt and freshly ground pepper; 1 tbsp olive oil; 3 fresh rosemary sprigs, each 2 inches (5 cm) long; ½ cup (120 ml) dry white wine, such as Sauvignon Blanc or Pinot Grigio; ½ cup (120 ml) dry white wine, such as Sauvignon Blanc or Pinot Grigio; ½ cup (120 ml) dry white wine, such as Sauvignon Blanc or Pinot Grigio; ¼ cup (60 ml) water, plus more as needed; ¼ cup (60 ml) mayonnaise; ¼ cup (60 g) plain nonfat yogurt; 3 tbsp crème fraîche; 1 tsp ground cumin; ½ tsp ground turmeric; ½ tsp kosher salt; ½ tsp freshly ground black pepper; ¼ cup (30 g) chopped almonds or cashews (optional); ¼ cup (30 g) chopped almonds or cashews (optional); ¼ cup (15 g) chopped fresh flat-leaf parsley, plus sprigs for garnish; 4 green onions, white and green parts, thinly sliced; 3 celery stalks, finely chopped; ¼ tsp cayenne pepper

Preparation info

Makes
4–6
servings

Difficulty
Easy

Appears in

Williams Sonoma Breakfast & Brunch

By Williams Sonoma

Published 2024

About

Curried chicken salad is a mainstay in many well-stocked delis—it makes a terrific sandwich filling or can be served atop a bed of lettuces. There are many versions, some that lean toward the sweeter side, studded with raisins or currants, and others—like this one—that are more savory, with plenty of fresh herbs and spices.

Ingredients

For the Chicken

3 skin-on, bone-in chicken breast halves, about 1½ lb (680 g) total

Method

To make the chicken, season the chicken breasts all over with salt and pepper. In a large frying pan, warm the oil over medium-high heat. Add the chicken breasts, skin sides down, and cook until golden, about 5 minutes. Add the rosemary, turn the chicken breasts over, and cook until brown on the second sides, 4–5 minutes longer. Pour in the wine and stir, scraping up any browned bits from the p