CURRIED CHICKEN SALAD BY PIONEER WOMAN (slightly modified)


2-1/2 pounds Chicken Breasts (5 or 6 large)

Garlic Powder and Garlic Salt

3/4 Cup Golden Raisins

1/2 Cup Slivered Almonds

4 Green Onions, chopped

3 Stalks Celery, chopped very small

1/2 Cup Mayonnaise

1/2 Cup Plain Greek Yogurt

1/4 cup Heavy Cream

3 Tablespoons Curry Powder

2 Tablespoons Fresh Cilantro, chopped

1 Tablespoons Brown Sugar

Salt and Freshly Ground Black Pepper


Sprinkle the chicken breasts liberally with garlic powder and garlic salt.

Bake in a 400 degree over until done, approximately 45 minutes depending on size of chicken breasts or until a instant-read temperature probe inserted into the center of the breast reads 165 degrees

Chop into small bite-size pieces and place in a large bowl.

Add raisins, almonds, onions, and celery to the chicken and set aside.


In a small bowl, combine the mayonnaise, yogurt, heavy cream, curry powder, cilantro, brown sugar, and some salt and pepper.  Pour the dressing over the salad ingredients and gently toss to combine. Taste and adjust the seasoning.

Allow to chill for several hours or overnight.


Serve over mixed greens or bread of your choice.  (it is good no matter how you serve it)


Serves 6 people easily