We live in Raleigh now, and one thing I've noticed is chicken salad is way more popular here than it was in Chicago or Austin. It also seems like more people make variations on Bridesmaid Chicken Salad, which is chicken salad made with Major Grey's brand chutney. I've since scaled this recipe way down, as the original version served a crown and we are more likely to make this for 2 to 4 people. I've also lightened it a lot! Greek yogurt mixed with a little mayo works perfectly.
Bridesmaid Chicken Salad
I don’t know the origin of this recipe but it appears in a couple of my Junior League books with the title “Bridesmaid Chicken Salad”. It usually calls for pineapple plus slightly more lime juice and lime zest, but you really can taste the lime, so I like to tone that down a little. Definitely keep the lime zest and lime juice in your salad, but adjust to taste.
How to Cook the Chicken
For the chicken, just cook, cool and chop. I used to use the giant bone-in chicken breasts, sprinkle them with some Cavender’s Greek seasoning, put a pat of butter under the skin, then roast at 350 for about 50 minutes. Roast chicken on the bone has so much more flavor than boiled, but you can use whatever chicken is convenient. Roasting does take so much more time. Instant Pot chicken is much quicker.
Instant Pot Small Thawed Chicken Breast Time
The Instant Pot makes the perfect chicken for chicken salad. You may have to play around with the times somewhat, but I'll tell you exactly what times work for me. I buy the small individually packed chicken breasts that weigh about 3 ½ to 4 oz each and cook them on the trivet set over 1 cup of water. Because they are so small, they only need 4 minutes on high, 10 minutes rest and then about 10 minutes or more to rest at room temperature. If you are using larger, thicker, chicken breasts, you'll need more like 8 minutes on high, 10 minute release and resting time.
Recipe
Bridesmaid Chicken Salad
Ingredients
- 1 ½ tablespoons good quality mayonnaise (Duke's)
- ¼ cup Greek yogurt, nonfat is okay here
- ¼ cup Major Grey’s Chutney
- ½ teaspoon curry powder you can use more or less to taste
- 1 splash fresh lime juice (around 2 teaspoons, but you can use more or less)
- ½ teaspoon fresh lime or lemon zest
- 2 cups diced cooked chicken breast, 10 oz by weight cooked from about 14 oz uncooked chicken bread
- ⅓ cup chopped celery
- ¼ cup finely chopped onions more if you like
- ½ cup sliced or slivered almonds, toasted (optional)
- Salt and pepper to taste
Instructions
- Mix together all ingredients in a bowl. Serve on a bed of lettuce topped with more almonds or serve as the filling of a sandwich made with good bread.
martha says
I love a girl who knows exactly what she wants and then gives herself complete permission to enjoy it! Talk about a healthy approach to eating and life 🙂
Josie says
Oooo, I think I was in the mood for this today. The leftover egg salad from the work fridge did not hold a candle.
Julie says
This is really similar to what I know as "Coronation Chicken Salad." I think because it was created for Queen Elizabeth's coronation back in the 50s. But you add raisins to it, which is so good! Your ideal meal for the day sounds awesome!
Anna says
Yvonne, Smucker's makes it so you should be able to find it. It's usually on the condiment aisle near the mustard and mayonnaise.
Yvonne says
Hi Anna,
I was looking at the ingredient list. What is Major Grey's Chutney? I'd like to find something comparable up North here...
Thanks!
-=^..^=-
LimeCake says
That's a really cute name for a chicken salad.It looks delicious!
Debbie says
Looks delicious Anna! Also wanted to let you know that I have made your Killer Kahlua brownies several times now and have finally blogged about them on my site. They are the best brownies I've had yet.....Thanks for that recipe. I am now out of Kahlua and have to buy more!!!
Darlene says
I've never added curry powder to chicken salad but planned on trying it after I read in the newspaper about a person whose MRI showed their brain size was greatly decreased and they were diagnosed with Alzheimer's disease. The patient had heard about the turmeric in curry possibly contributing to a decrease in Alzheimer's disease in India, so they added it to their diet by eating it in chicken salad 3 times a week. The doctors couldn't believe how the patient's cognitive abilities were restored. Thanks for the delicious sounding recipe, I'm definitely going to give it a try.
HeartofGlass says
During my non-vegetarian days I always loved chicken salad--actually, with curry powder the vegan mayo Nayonaise (at 35 calories a tablespoon) is really, really good. I've tried cashews in tofu 'chicken' salad but not almonds yet, and I love the idea of adding lime.
Is walnut bread like date nut bread? Date nut and cream cheese sandwiches were another favorite of mine as a kid.
Fallon says
YUM that sounds like a delicious lunch actually! It been so long since I've had chicken salad with freshly cooked chicken. Such a difference between the canned stuff.
Lisa says
Anna,
You probably already know this trick, but I sub in 0 percent fat greek yogurt for the mayo in my chicken salad recipes, and now I prefer them that way. The yogurt adds a nice tang, and the greek style is still luxurious texture-wise.
I also realize when you're craving something, it's often better to go with the full fat version, or you just won't be satisfied.