Best 2 Ina Garten Chicken Salad Recipes

Ina Garten's chicken salad is a classic dish that is perfect for any occasion. It is made with simple, fresh ingredients and is packed with flavor. The chicken is poached until tender and then combined with mayonnaise, celery, onion, and herbs. The resulting salad is creamy, tangy, and refreshing.

This article includes two variations of Ina Garten's chicken salad: a classic version and a lighter version. The classic version uses mayonnaise as the base, while the lighter version uses Greek yogurt. Both versions are delicious and easy to make.

In addition to the chicken salad recipes, this article also includes recipes for two side dishes that pair perfectly with the salad: a simple green salad and a roasted vegetable salad. The simple green salad is made with fresh greens, tomatoes, cucumbers, and a light vinaigrette dressing. The roasted vegetable salad is made with a variety of roasted vegetables, such as broccoli, carrots, and zucchini.

Whether you are looking for a quick and easy lunch or a delicious dish to serve at your next party, Ina Garten's chicken salad is a great option. With its simple ingredients and delicious flavor, it is sure to be a hit with everyone who tries it.

Here are our top 2 tried and tested recipes!

INA GARTEN'S CURRIED CHICKEN SALAD

Ina Garten's Curried Chicken Salad image

Saw this on Ina Garten's Back to Basics a few weeks back. Been thinking about it a lot and I finally tried it! It was super yummy! The only change I made was to subsitute dried cranberries for the raisins because we don't like them! :) serve as sandwiches or scoop up with crackers! Enjoy! PREP TIME IS TIME TO ROAST CHICKEN AND COOL. COOK TIME IS TIME TO REFRIGERATE SALAD FOR FLAVORS TO BLEND!

Provided by SarahBeth

Categories Lunch/Snacks

Time 3h

Yield 1 medium bowl full, 4-6 serving(s)

Number Of Ingredients 12

Ingredients

3 whole chicken breasts, bone-in, skin-on
3 tablespoons olive oil
kosher salt, to taste
fresh ground black pepper, to taste
1 1/2 cups mayonnaise
1/3 cup dry white wine
1/4 cup major grey's chutney
3 tablespoons curry powder
1 cup medium-diced celery (2 large stalks)
1/4 cup green onion, chopped, white and green parts (about 2 onions)
1/4 cup raisins
1 cup whole roasted salted cashews

Steps:

Preheat the oven to 350 degrees.
Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice chicken in large bite-size pieces.
For the dressing, combine the mayonnaise, wine, chutney and curry powder, and 1 ½ teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.

ASIAN CHICKEN SALAD (ADAPTED FROM INA GARTEN) RECIPE - (4.3/5)

Asian Chicken Salad (adapted from Ina Garten) Recipe - (4.3/5) image

Provided by GwennW

Number Of Ingredients 21

Ingredients

For the dressing:
4 split chicken breasts (bone-in, skin-on)
EVOO
Kosher salt
Freshly ground black pepper
1 bunch arugula, roughly chopped
2 red bell pepper, cored and seeded, and cut into thin strips
2 scallions (white and green parts), sliced diagonally
1 cucumber, peeled and sliced thinly
1 tablespoon white sesame seeds, toasted
1/2 cup vegetable oil
1/4 cup good apple cider vinegar
3 tablespoons soy sauce
2 tablespoons dark sesame oil
1 tablespoon honey
2 clove garlic, minced
1 teaspoon peeled, grated fresh ginger
1 tablespoon sesame seeds, toasted
1/4 cup smooth peanut butter
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

Preheat the oven to 350 degrees F. Place the chicken breasts on a sheet pan and rub with the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in large bite-sized pieces. Combine all of the vegetables and the cut chicken in a large bowl. Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add sesame seeds and season to taste. Serve cold or at room temperature.

Tips:

For the best flavor, use high-quality mayonnaise. Look for a brand that is made with fresh eggs and oil, and avoid brands that contain a lot of sugar or preservatives.
If you don't have celery on hand, you can substitute another crunchy vegetable, such as cucumber or bell pepper.
To make the chicken salad even more flavorful, add a tablespoon or two of minced fresh herbs, such as parsley, cilantro, or thyme.
If you are using leftover chicken, make sure it is cooked through and cooled completely before adding it to the salad.
If you are short on time, you can use a rotisserie chicken instead of cooking your own.

Conclusion:

Ina Garten's chicken salad is a classic recipe that is perfect for a quick and easy lunch or dinner. It is also a great way to use up leftover chicken. With its simple ingredients and delicious flavor, this chicken salad is sure to become a favorite in your home.

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