Curried Chicken Salad

Moveable Feast Curried Chicken Salad
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings
  • Prep: 10 mins
  • Cook: 0 mins

For more than 20 years this salad was enormously popular at Barefoot Contessa, Ina Garten's specialty food store in East Hampton, N.Y. We've adapted it slightly by decreasing the mayonnaise and adding more raisins. It has a kick from the curry powder and is perfect served with whole-grain bread. Adapted from Barefoot Contessa Family Style by Ina Garten, photographs by Maura McEvoy (Potter, $35).


1cup mayonnaise
1/3cup dry white wine
1/4cup Major Grey's chutney
3tablespoons curry powder (or to taste)
1teaspoon kosher salt
2 1/4pound boneless, skinless roasted chicken breasts, cut into bite-size pieces (about 6 cups chicken)
1cup chopped celery
3 green onions, chopped
1/2cup raisins


  1. In a large bowl, combine mayonnaise, wine, chutney, curry powder and salt. Add chicken, celery, green onions and raisins; mix gently.
  2. Cover and refrigerate at least 2 hours. Add cashews before serving, if desired.

Recipe adapted from Ina Garten’s Barefoot Contessa Family Style (Clarkson Potter).

Nutritional Info *per serving

  • Glycemic Load 4.38
  • Calories 390
  • Fat 16g
  • Saturated Fat 3g
  • Polyunsaturated Fat 6g
  • Monounsaturated Fat 4.5g
  • Cholesterol 115mg
  • Sodium 620mg
  • Potassium 490mg
  • Carbohydrate 20g
  • Fiber 2g
  • Sugars 8g
  • Protein 41g
  • Trans Fat 0g
  • Vitamin A 4%
  • Vitamin C 4%
  • Calcium 6%
  • Iron 15%