My husband Greg loves Whole Foods Curry Chicken Salad. At around $10 a pound, it's also pretty pricey. I wanted to figure out how to make it on my own so that I could control the ingredients AND save money. My inlaws enjoyed this with us a few weeks ago and really wanted the recipe; here you go, Chris! It would present really well for a baby or wedding shower, too.
It took me a while to find this recipe, which is not on Whole Foods' website. It compares to what's on the ingredient list, and when prepared it tastes exactly like what you buy in the store. I will list the approximate price of each ingredient (for the amount of each ingredient actually used in the recipe) so that we can see how much ~2 1/2 lb of purchased chicken salad, which is about $25 at Whole Foods, would cost to make yourself. I bought the organic chicken thighs in bulk for $3.99/lb at Costco. I use thigh meat because that's what is on the ingredient list when you purchase the chicken salad, though it's not listed on the recipe I found.
2 lb organic chicken thighs ($7.98)
1/4 cup almond slivers ($0.50)
1/3 cup red currants ($0.67)
1 bunch scallions, chopped ($1.00 at the North Scottsdale Farmers' Market)
1/4 cup Major Grey chutney ($1.00)
1/4 cup safflower mayo ($0.50)
1 tsp. muchi curry powder ($0.16)
Salt and pepper to taste
Total cost: $11.81 - compare to $25.00 at Whole Foods for the prepared salad; that's less than HALF the price!)
Arrange your ingredients:
Steam chicken breasts in a steamer basket until no longer pink in the middle. You can also poach it in 1" water. Cut the chicken into smaller pieces.
Add almond slivers:
Ideally, you would combine the mayo, chutney, curry, salt, and pepper together before adding to the bowl. However, for sake of time, I just added them to the bowl individually. Mayo (using more than the recipe called for this time):
Curry (I use about 1 T), salt, and pepper:
Stir it all together:
It's especially yummy when refrigerated for a few hours to let the flavors set. It's a nice treat and a great price! Enjoy!