I love a good chicken salad. Love. I love curried chicken salad. Marvelous Market makes some great curried chicken salad. They also charge an obscene amount of money for said salad. Anyway, I made chicken salad. For the first time evaaah. How crazy is that? I didn't bother looking up a recipe, I just wanted to go with my instincts and try and mimick store bought salads I've had. I did, however, find inspiration from the lovely Ina Garten who always roasts her chicken for chicken salad. This is some pretty darn good chicken salad, if I do say so myself. My husband can't stand mayo and is anti grapes with chicken and he loved it. We fought over who would take the leftovers for lunch. This chicken salad is just the way I like a good chicken salad to be. I should probably just start making this every weekend to have for lunch everyday instead of wasting money on the expensive store bought, no?
4 chicken breasts, with bone, with skin (hugely important, people)
1/4 c sliced almonds (or any kind of nuts you like)
1 c chopped red, seedless grapes (or less, if you are anti grapes)
1/4 c chopped celery
1/4 c chopped red onion
1 T mustard (any kind)
2 T curry powder
1 t paprika
1/2 c mayo
olive oil
salt, pepper
water
I'll be honest with you, I did not stand there and measure anything, so those are my estimates. You just want to eyeball everything. It is quite possible I put a bit more mayo in there. You can't judge me, I'm a huge mayo fan. You could add in some plain yogurt to lighten things up.
Preheat oven to 350. Lay chicken breasts, skin side up, on a baking sheet. Drizzle with olive oil, salt and pepper and bake for about 40 minutes. Toast nuts on a pan for a few minutes, or in the oven. Let chicken cool and remove from bone and skin, cube. Toss into mixing bowl. Salt, pepper and add some olive oil. Stir in mayo and mustard and curry powder. Toss in grapes, celery, red onion and nuts. Stir in about 1/2 c of water to thin the salad out so it is more silky.
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