Curried Chicken Salad – Something Natural, Nantucket

My first encounter with this curried chicken salad wasn’t on Nantucket, but in my own kitchen, years after a friend raved about a sandwich they had at Something Natural. I remember the immediate explosion of flavor – the gentle warmth of the curry, the tangy yogurt, and the unexpected pop of sweetness from the raisins. It was a revelation, a chicken salad that dared to be different, and it quickly became a staple for light lunches and summer picnics. It’s a taste of Nantucket, wherever you are.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 0 minutes (assuming chicken is already cooked)
• Total Time: 15 minutes (plus 30 minutes chilling)
• Servings: 10
• Yield: About 5 cups
• Dietary Type: Gluten-Free (if served without bread), Dairy-Flexible

Ingredients

• 1 1/2 lbs boneless and skinless cooked chicken, cooled and cut into small cubes
• 1/2 cup plain nonfat yogurt
• 1/2 cup sour cream
• 1/4 – 1/2 cup Dijon mustard, to taste
• 1 1/2 tablespoons curry powder
• 1/2 tablespoon ground cumin
• 1/2 teaspoon cayenne pepper, plus more to taste
• 1/2 cup raisins or 1 cup halved red seedless grapes
• Kosher salt, to taste
• Fresh ground black pepper, to taste
• 1/2 cup cashews
• Serving suggestion: croissants or salad greens

Equipment Needed

• Large mixing bowl
• Measuring cups and spoons
• Knife
• Cutting board

Instructions

1. In a large bowl, combine the yogurt, sour cream, Dijon mustard, curry powder, cumin, and cayenne pepper. Whisk together until smooth and well combined. This creates the flavorful, creamy base for the salad.

2. Add the cubed cooked chicken and raisins (or halved red seedless grapes) to the bowl. Gently toss to coat the chicken evenly with the curry-yogurt mixture. Make sure every piece of chicken is coated, so each bite is flavorful.

3. Season the chicken salad with kosher salt and fresh ground black pepper to taste. Add more cayenne pepper, if desired, for an extra kick. Remember to start with a small amount and taste as you go; you can always add more, but you can’t take it away!

4. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to blend. This step is crucial for the spices to meld together and infuse the chicken. Longer chilling times (up to a few hours) will result in an even more flavorful salad.

5. Just before serving, mix in the cashews. This ensures they stay crunchy and provide a delightful textural contrast to the creamy chicken salad.

6. Serve the curried chicken salad as a sandwich on croissants or on a bed of lettuce or salad greens. Enjoy!

Expert Tips & Tricks

• Chicken Prep: For the best flavor and texture, use high-quality cooked chicken. Leftover roasted chicken or rotisserie chicken works beautifully. Make sure the chicken is cooled before cubing to prevent the yogurt mixture from becoming warm.
• Spice Level: The amount of Dijon mustard and cayenne pepper can be adjusted to suit your personal preference. Start with a smaller amount and add more to taste.
• Make-Ahead Tip: The chicken salad can be made a day ahead of time, up to the point of adding the cashews. Store it in the refrigerator and stir in the cashews just before serving. This allows the flavors to deepen even further.
• Ingredient Swaps: If you don’t have raisins, golden raisins or dried cranberries are excellent substitutes. Similarly, chopped walnuts or almonds can be used in place of cashews for a different nutty flavor.
• Balancing Flavors: If the curry flavor is too strong, add a squeeze of lemon juice or a touch more yogurt to balance it out. If it’s not flavorful enough, add a pinch more of curry powder and cumin.

Serving & Storage Suggestions

This curried chicken salad is incredibly versatile. Serve it chilled on croissants, multi-grain bread, or lettuce cups. It’s also delicious as a topping for crackers or as a side dish at a barbecue.

Store any leftover chicken salad in an airtight container in the refrigerator. It will keep for up to 3 days. Because of the dairy content, do not leave it at room temperature for more than 2 hours. Freezing is not recommended as it can affect the texture of the yogurt and sour cream.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	212 kcal	–
Calories from Fat	94 g	44%
Total Fat	10.5 g	16%
Saturated Fat	3.2 g	16%
Cholesterol	57.3 mg	19%
Sodium	186 mg	7%
Total Carbohydrate	10.3 g	3%
Dietary Fiber	1.1 g	4%
Sugars	6.1 g	–
Protein	19.7 g	39%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Dairy-Free: Substitute the yogurt and sour cream with a plant-based alternative like coconut yogurt or cashew cream. Be sure to choose unsweetened varieties to maintain the original flavor profile.
• Spicier Version: Add a pinch of red pepper flakes along with the cayenne pepper for extra heat. Or, use a hotter curry powder blend.
• Fruity Twist: Incorporate other fruits like diced mango or pineapple for a sweeter and more tropical flavor.
• Herbaceous: Mix in finely chopped fresh cilantro or parsley for a fresh, vibrant flavor.
• Vegetarian: Use cooked chickpeas or lentils instead of chicken for a vegetarian alternative.

FAQs (Frequently Asked Questions)

Q: Can I use mayonnaise instead of yogurt and sour cream?
A: While you could, it will significantly alter the flavor profile. The yogurt and sour cream provide a tanginess and lightness that mayonnaise lacks. If you must substitute, use a light mayonnaise and consider adding a squeeze of lemon juice to mimic the tang.

Q: What type of curry powder should I use?
A: The type of curry powder you use will impact the flavor. Experiment with different blends to find your favorite. Madras curry powder is a popular choice for a slightly hotter flavor, while mild curry powder is a safer bet for those sensitive to spice.

Q: Can I make this without raisins?
A: Absolutely! If you don’t like raisins, you can omit them or substitute them with halved red seedless grapes, dried cranberries, or chopped dried apricots.

Q: How long does this chicken salad last in the refrigerator?
A: Properly stored in an airtight container, the chicken salad will last for up to 3 days in the refrigerator.

Q: Can I add other vegetables to this salad?
A: Yes, you can add diced celery, red onion, or bell peppers for extra crunch and flavor. Add them just before serving to maintain their crispness.

Final Thoughts

This curried chicken salad is a delightful departure from the ordinary. Its vibrant flavors and creamy texture make it a satisfying and versatile dish. Don’t be afraid to experiment with the spice level and add your own personal touch. Whether you serve it on a croissant for a quick lunch or on a bed of greens for a light dinner, I hope this recipe brings a taste of Nantucket sunshine to your table. I’d love to hear your feedback and any variations you try! Perhaps pair it with a crisp glass of Sauvignon Blanc for a perfect summertime meal. Enjoy!