Curried Chicken Salad with Almonds and Golden Raisins

curried chicken salad in bowl
GOOD COOKIN / Lunch, Quick Meals

Curried Chicken Salad with Almonds and Golden Raisins

TIME 30 min
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2 boneless skinless chicken breasts

1 tablespoon preferred vegetable oil

2 tablespoons curry powder, divided

½ teaspoon fine sea salt

½ cup Woodstock® Organic Mayonnaise

½ cup canned coconut milk

2 celery stalks, finely diced

½ red onion, finely diced

½ cup Woodstock® Sliced Almonds, toasted

½ cup golden raisins

¼ cup plus 1 tablespoon roughly chopped cilantro, divided

4 cups salad mix

2 teaspoons olive oil


1. Preheat oven to 350°F. Line a baking sheet with parchment paper.

2. Rub chicken with vegetable oil, 1 tablespoon curry powder and salt. Bake 15-20 minutes or until the internal temperature reaches 165°F and the juices run clear when pierced. Transfer to a plate and cool.

3. In a small bowl, whisk together remaining 1 tablespoon curry powder, mayonnaise and coconut milk.

4. When cool enough to handle, shred chicken with 2 forks. Transfer to a large bowl and add celery, red onion, almonds, raisins and ¼ cup of cilantro. Stir in dressing.

5. In a large bowl, toss salad mix with olive oil and season with salt and pepper to taste.

6. To serve, divide greens among 4 plates. Top with chicken salad and garnish with remaining 1 tablespoon cilantro.