Best 2 Ina Garten Chicken Salad Recipes

Are you searching for a delectable and easy-to-make chicken salad recipe that will tantalize your taste buds? Look no further than Ina Garten's incredibly popular chicken salad recipe. Known for its delightful combination of flavors, textures, and simplicity, this dish is a favorite among home cooks and food enthusiasts alike. In this article, we will delve into the secrets behind Ina Garten's exceptional chicken salad, exploring the ingredients, techniques, and variations that make it a standout dish. Get ready to embark on a culinary journey as we uncover the magic of this beloved recipe.

Here are our top 2 tried and tested recipes!

INA GARTEN'S CURRIED CHICKEN SALAD

Ina Garten's Curried Chicken Salad image

Saw this on Ina Garten's Back to Basics a few weeks back. Been thinking about it a lot and I finally tried it! It was super yummy! The only change I made was to subsitute dried cranberries for the raisins because we don't like them! :) serve as sandwiches or scoop up with crackers! Enjoy! PREP TIME IS TIME TO ROAST CHICKEN AND COOL. COOK TIME IS TIME TO REFRIGERATE SALAD FOR FLAVORS TO BLEND!

Provided by SarahBeth

Categories Lunch/Snacks

Time 3h

Yield 1 medium bowl full, 4-6 serving(s)

Number Of Ingredients 12

Ingredients

3 whole chicken breasts, bone-in, skin-on
3 tablespoons olive oil
kosher salt, to taste
fresh ground black pepper, to taste
1 1/2 cups mayonnaise
1/3 cup dry white wine
1/4 cup major grey's chutney
3 tablespoons curry powder
1 cup medium-diced celery (2 large stalks)
1/4 cup green onion, chopped, white and green parts (about 2 onions)
1/4 cup raisins
1 cup whole roasted salted cashews

Steps:

Preheat the oven to 350 degrees.
Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice chicken in large bite-size pieces.
For the dressing, combine the mayonnaise, wine, chutney and curry powder, and 1 ½ teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.

ASIAN CHICKEN SALAD (ADAPTED FROM INA GARTEN) RECIPE - (4.3/5)

Asian Chicken Salad (adapted from Ina Garten) Recipe - (4.3/5) image

Provided by GwennW

Number Of Ingredients 21

Ingredients

For the dressing:
4 split chicken breasts (bone-in, skin-on)
EVOO
Kosher salt
Freshly ground black pepper
1 bunch arugula, roughly chopped
2 red bell pepper, cored and seeded, and cut into thin strips
2 scallions (white and green parts), sliced diagonally
1 cucumber, peeled and sliced thinly
1 tablespoon white sesame seeds, toasted
1/2 cup vegetable oil
1/4 cup good apple cider vinegar
3 tablespoons soy sauce
2 tablespoons dark sesame oil
1 tablespoon honey
2 clove garlic, minced
1 teaspoon peeled, grated fresh ginger
1 tablespoon sesame seeds, toasted
1/4 cup smooth peanut butter
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

Preheat the oven to 350 degrees F. Place the chicken breasts on a sheet pan and rub with the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in large bite-sized pieces. Combine all of the vegetables and the cut chicken in a large bowl. Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add sesame seeds and season to taste. Serve cold or at room temperature.

Tips:

Use high-quality ingredients for the best flavor. Look for fresh, organic chicken, mayonnaise, and celery.
Make sure the chicken is cooked through before adding it to the salad. This will help prevent foodborne illness.
If you're using leftover chicken, be sure to let it cool completely before adding it to the salad. This will help prevent the mayonnaise from melting.
Use a food processor or blender to chop the celery and onion. This will help create a smooth and even texture for the salad.
Add salt and pepper to taste. Be careful not to overseason the salad, as the mayonnaise and celery can already be quite salty.
Serve the chicken salad immediately, or chill it for later. If you're chilling the salad, be sure to bring it to room temperature before serving.

Conclusion:

Ina Garten's chicken salad is a classic recipe that is perfect for any occasion. It's easy to make and can be customized to your liking. Whether you like your chicken salad with grapes, walnuts, or cranberries, there's a recipe here for you. So next time you're looking for a delicious and satisfying meal, give Ina Garten's chicken salad a try.

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