Curry Sriracha chicken salad


Jim Harris

Arkansas Game and Fish Commission

For time’s sake, I usually boil or poach the chicken breasts. Put chicken in a soup pot and cover with water by about an inch. Add a bouillon cube for extra flavor. Lightly boil chicken for about 10 minutes, cover pot and turn off heat. Leave the lid on about 15 minutes (no peeking); chicken should be cooked through.


3 cooked chicken breasts

1½ cups mayonnaise

1/3 cup dry white wine

¼ cup Major Grey’s chutney

3 tablespoons curry powder

1 cup diced celery

¼ cup chopped scallions

¼ cup raisins

1 cup roasted salted cashews

2 tablespoons Sriracha sauce

Garlic salt and coarse ground black pepper

Shred chicken by hand or in food processor. Mix remaining ingredients; add chicken. Allow to rest overnight for best flavor. Serve on green salad, in sandwiches or in pita. Serves 4-6.

Submitted by Aaron Copeland

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