by Utokia Langley

BYE BYE boring old chicken salad HELLO Addictive Curry Chicken salad!!!!  Be the envy of the potluck!!  I get excited about most curry dishes but this curry chicken salad WHEW, it makes you wanna, well moan!  It is addictive and perfect for dinner, lunch, an appetizer or mid-day or late night snack!  When I made this addictive curry chicken salad for my Hubby,  he said “Baby that was the BOMB”!  I was inspired to make this addictive chicken salad after tasting something similar from a cafeteria buffet, then I had some with curry in it from a local caterer, so naturally I went home and got to experimenting!  After 2 versions, the 3rd time was the charm and honey it was another BAM POW BOOM KABANG kinda moment!  I mean really, the flavors in this dish hits you that hard!  The sweet tangy from the apples and then the sweetness from the raisins and to top it off the juicy meat from the baked chicken, owe wee, sheer goodness!!  We won’t even get into the Buttercrips Toasteds Crackers by Keebler that partner perfectly with the heavenly flavors – OMG!  Hope you enjoy this addictive curry chicken salad as much as my family and I have.  Please do not forget to LIKE my FB FAN page on my HOME PAGE and SUBSCRIBE to my blog to receive these fantastic recipes via email.  AND let us not forget about TWITTER (click here)!

Here are the heavenly crackers I served with my Curry Chicken Salad

Now where did you think I was going without giving you an up close and personal view?



Shredded Meat (no skin) from 6-8 baked chicken breasts – (I use bone in and skin on because of the flavor)
1 ½ cups Mayo (I use Hellman’s)
4 diced granny smith green apples
1 cup raisins
2 cups sliced celery
4 tbsp. curry powder
1 tbsp. ground ginger
4 tbsp. granulated sugar
Sea salt (to taste)
Ground black pepper (to taste)
Granulated garlic (to taste)
Box of butter flavored crackers (I use Keebler’s Buttercrisp Toasteds)



  1. Pre-heat your oven to 400 degrees
  2. Wash your chicken breast
  3. Rub your chicken breast with extra virgin olive oil
  4. Generously season your chicken breast with sea salt, black ground pepper, dried rosemary, dried thyme, paprika and granulated garlic
  5. Spray a baking dish with Pam (or any non-stick spray) and place chicken breast in baking dish skin side up
  6. Bake chicken breast on 400 degrees uncovered for 45 minutes to 1 hour or until cooked through
  7. When chicken breast is done, remove from oven and spoon some of the juice it produced over the chicken and allow chicken to rest 15 – 20 minutes before shredding meat


  1. Add all ingredients to a bowl and gently fold together

Tip 1:  You can also use breast meat (no skin) from 1-2 pre-roasted Rotisserie Chicken(s)

Tip 2:  Double ingredients to make more

Tip 3:  Refrigerate when not serving and do not leave exposed in heat (if serving outdoors in the heat, cover and place in a container over ice bowl or covered in a cooler)

Tip 4: Make ahead of time, time spent in the refrigerator will allow the flavors to really get to know one another

Utokia ~
Sizzle Sizzle Baby



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Sonya Howard July 4, 2012 - 10:44 am

Queen Utokia! And yes!!! Queen! Because this recipe was nothing but ROYAL!!!! OMG!!! Every bite of this chicken salad was a burst of yummy goodness! I made a bowl of this and lets just say my boyfriend and I ate the entire bowl!!! He doesn’t even like chicken salad!!! I woke up thinking about this chicken salad which I think I am going to make today again! My stomach is growling just thinking of it. U are the bomb!!!! I Love u! You are truly a lifesaver for those who just started cooking..

Evelyn June 11, 2013 - 6:03 am

This looks so similar to a bacon salad i had early this year. i have since been looking for the receipe. instead of chicken shredded bacon was used, i could also taste some mint leaves and maybe cilantro, but no celery. what do you think?

chicago gal March 3, 2014 - 10:25 am

My mom used to make this for my brother and I in the 70s. She used to add chopped bananas. As a single mom, she would sometimes bulk it up with a small bit of rice or barley. When I was six I loved this dish. Time to readdress it! Thanks

deidre April 22, 2014 - 7:29 pm

I made this for dinner tonight and was fantastic. I know I will be serving this up for the girlfriends when they come for lunch at my place. Delish!


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