Whole Foods Curry Chicken Salad Recipe
If you’ve ever tried the curry chicken salad from Whole Foods, you know how delicious it is! But let’s be real-it’s pricey for such a small container. So, I decided to recreate it at home, and let me tell you, it’s just as good (if not better). This recipe is packed with tender chicken, crunchy celery, sweet dried cranberries, toasted almonds, and a creamy, flavorful curry dressing. You’ll love how easy and budget-friendly it is!
Ingredients
- 2 boneless skinless chicken breasts
- 1 tbsp olive oil
- Salt & black pepper to taste
- ½ cup mayonnaise or half mayo, half Greek yogurt for a healthier version
- 1 tbsp white wine any kind
- 1 tbsp mango chutney
- 1 tsp curry powder adjust to taste
- ½ tsp turmeric
- ½ tsp salt
- 2 stalks celery finely chopped
- 2 green onions finely chopped
- ¼ cup dried cranberries
- ¼ cup toasted sliced almonds
Instructions
- Preheat your oven to 400°F (200°C). Place the chicken breasts on a baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 20 minutes, or until fully cooked (internal temperature should reach 165°F/75°C). Let the chicken cool slightly before chopping it into bite-sized pieces.
- In a mixing bowl, whisk together mayonnaise, white wine, mango chutney, curry powder, turmeric, and salt. Taste and adjust the curry powder or salt if needed. If you want it spicier, add more curry powder!
- In a large bowl, add the chopped chicken, celery, green onions, dried cranberries, and toasted almonds. Pour the curry dressing over the top and mix everything well. Cover and refrigerate for at least 15 minutes to let the flavors blend.
Video
Notes
Store the curry chicken salad in an airtight container in the fridge for up to 3 days. It tastes even better the next day! No reheating is needed-just serve chilled.