Curry Chicken Salad with Raisins and Cashews

Name: Curry Chicken Salad with Raisins and Cashews
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1½ lb (680 g) boneless, skinless chicken breasts, patted dry; 2 cups (480 ml) water; ½ tsp (3 g) kosher salt; ¾ cup (180 ml) plain Greek yogurt; 1½ tsp (3½ g) curry powder; 2 tbsp (30 ml) fresh lime juice; 1 tbsp (20 g) honey; ¼ tsp (1½ g) kosher salt; to taste freshly ground black pepper; ½ cup (85 g) golden or regular raisins; ¾ cup (100 g) roasted, unsalted cashews, coarsely chopped; 3 stalks (30 g) green onions (scallions), thinly sliced (white and light green parts); ¼ cup (10 g) fresh cilantro leaves, roughly chopped (optional)

From the MyKitchenBank Kitchen

A warm-spiced chicken salad combining tender poached chicken with a yogurt-curry dressing, studded with plump raisins and roasted cashews. The combination of cool yogurt, warm curry spices, and sweet-savory contrast makes this dish versatile—serve it on greens, in a pita, or alongside rice. It's substantial enough for lunch yet light enough for a summer dinner.

Prep: 20 min
Cook: 25 min
Wait: 15 min
Total: 1 hr
Makes: 4 servings (about 1¼ cups each)

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Steps

Before you start

Pat chicken dry before cooking for even browning
Have all ingredients measured and ready before you start
If using store-bought rotisserie chicken, skip the poaching step and proceed directly to cooling and chopping

1
Poach the chickenOven 165°F / 75°C
- Pour 2 cups water into a 12-inch skillet over medium-high heat.
- Add ½ tsp kosher salt and bring to a boil.
- Place the chicken breasts in the water—they should be mostly submerged.
- Return to a gentle boil, then reduce heat to medium-low and simmer, uncovered, for 12–15 minutes until an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
- The chicken should be cooked through with no pink.
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Ready when: Instant-read thermometer reads 165°F (74°C) in the thickest part
Tip: Simmering gently at medium-low heat keeps the chicken moist; a rolling boil will dry it out.
2
Cool and shred chicken
- Transfer the chicken breasts to a cutting board and let cool for about 10 minutes until cool enough to handle.
- Once cooled, cut or shred the chicken into bite-sized pieces (about ½-inch chunks).
- Set aside.
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Ready when: Chicken is cool to the touch and easily shreds or cuts into chunks
Tip: Cutting into even pieces ensures consistent texture and even distribution throughout the salad.
3
Make the curry-yogurt dressing
- In a medium mixing bowl, combine ¾ cup Greek yogurt, 1½ tsp curry powder, 2 tbsp fresh lime juice, 1 tbsp honey, ¼ tsp salt, and a pinch of freshly ground black pepper.
- Whisk together until smooth and well combined.
- Taste and adjust the curry powder or salt if needed—the dressing should be creamy with warm spice and a bright citrus note.
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Ready when: Dressing is smooth and well combined with no lumps
Tip: Whisk the curry powder directly into the yogurt first to release its aromatics and prevent clumping.
4
Combine salad
- Add the cooked chicken pieces, ½ cup raisins, ¾ cup coarsely chopped cashews, and 3 sliced green onions (white and light green parts) to the bowl with the dressing.
- Fold everything together gently with a spatula until the chicken and mix-ins are evenly coated.
- If using cilantro, fold in ¼ cup chopped cilantro.
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Ready when: All ingredients are evenly distributed and coated with dressing
Tip: Fold gently to avoid breaking up the chicken pieces; this keeps the texture pleasant.
5
Serve
- Divide the curry chicken salad among four bowls or plates.
- Serve immediately, or chill for up to 2 hours before serving.
- Accompany with naan, pita bread, or serve over a bed of mixed greens or baby spinach.
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Tip: The salad tastes best served at room temperature or lightly chilled; serving it straight from the fridge will mute the spice flavors.

Good to know

Tips

If you prefer a thicker salad, use ½ cup Greek yogurt instead of ¾ cup; if you prefer it creamier, stir in an additional 2 tablespoons of yogurt.
For deeper curry flavor, gently toast the curry powder in a dry skillet over medium heat for 30 seconds before whisking into the yogurt.
Poached chicken stays very moist; if you prefer to use rotisserie chicken from the store, skip the poaching step entirely—save time and use 3 cups shredded meat.
The salad pairs beautifully with warm naan, in a pita pocket with lettuce, or as a topping for mixed greens with a squeeze of extra lime.

Make ahead

Prepare the salad up to 8 hours ahead; store covered in the refrigerator. The flavor actually improves slightly as the chicken marinates in the dressing, but the cashews may soften if stored longer than 8 hours.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 3 days in an airtight container—the salad will keep well, though cashews soften over time. Freezer: not recommended. Reheat: serve chilled or at room temperature; do not heat.

Substitutions

plain Greek yogurt → plain full-fat yogurt. Use ¾ cup plain yogurt (not Greek); the dressing will be slightly thinner but equally flavorful.
roasted, unsalted cashews → sliced or slivered almonds, or chopped pecans. Use the same amount; almonds offer similar crunch, while pecans add a richer, slightly earthier flavor.
golden or regular raisins → dried cranberries or chopped dried apricots. Use the same amount; cranberries add tartness, while apricots add subtle stone-fruit sweetness.
curry powder → garam masala or a blend of turmeric, cumin, and coriander. Use 1½ tsp garam masala for warmer, more complex spice; or mix ½ tsp turmeric + ½ tsp cumin + ½ tsp coriander for a lighter profile.