Backcountry Curry Chicken Salad

Getting outside on family adventures is a weekly, if not a daily event. Anything that enables or enhances these missions are a welcomed addition. Insert- Backcountry curry chicken salad.

This is one of our go-to, quick and easy recipes that has fueled countless outdoor experiences.  The best part is its simplicity. Sometimes we make it from scratch, other times we use leftover chicken with any additional ingredients hanging out in the kitchen.

We love wrapping it in tortillas because it’s light and easily packable so you can take it with you. The wraps also handle the offroad bouncing in a backpack extremely well.

Start with a high-quality bird

We’ve talked all about buying and breaking down a whole chicken and this recipe is no exception. The whole bird provides enough for several meals and the carcass for homemade chicken stock.

Fortunately for us, Slow Food in the Tetons does a local winter farmers market. With winter reluctant to give up its control, this is the perfect one-stop shop to grab local farm goodies and our lucky bird from Haderlie Farms.

Best way to cook chicken for chicken salad

Poaching chicken:  Forget all about dried out chicken, poaching infuses flavor, tenderness, and moisture. It’s also crazy easy and dependable. Place the chicken in a heavy-bottomed pot and add enough cool liquid to cover by an inch or more. Then bring to a simmer over medium-high heat and cook, careful not to let it boil.

Chicken should be fully cooked in 10-15 minutes depending on size, or when the internal temperature of the thickest part reaches 165°F.  The meat will be opaque through the center. Remove from poaching liquid and let cool.

Poaching the chicken in stock vs water

• Using chicken stock to poach: Chances are that you used the remains of the chicken to make a stock so why not use that for the poaching liquid?  Cooking the chicken this way adds amazing flavor to the meat and intensifies the flavor of the stock at the same time.
• Water poaching option: Simply replace the chicken stock with cool water and add aromatics like smashed garlic, chopped onions, bay leaf, peppercorns, fresh herbs or whatever else you have available. If you’re going to reuse this liquid for a stock, soup or another recipe skim off the foam and particles.

Grilling the chicken: This method will add a nice robust charred flavor and smokiness depending on the type of grill you use. Preheat the grill to medium-high heat. Coat the chicken in olive oil, season with salt, freshly ground pepper, curry powder, or any other spice or rub you like. Grill 5-7 minutes per side or until the internal temperature of the thickest part reaches 165°F. Remove from heat and let rest.

Roasting a chicken: This is a bit overkill for this quick and easy recipe. However, roasted chicken is amazing so if you want to, go for it. Rub an herb butter under the skin and all over the outside of the chicken. Season generously with salt and freshly ground pepper then place in a roasting pan. Cook in a 375°F (175°C) oven uncovered for about 1 hour to 1 hour and 15 minutes while basting frequently. Chicken will be done when the internal temperature of the thickest part of the thigh reaches 165°F.

Leftovers or rotisserie chicken: These are two amazing options because the cooking has already been done for you.  All you need to do is cut it up or shred it up, then mix everything together and you’re done.  Who doesn’t love using leftovers for a quick lunch?

Backcountry curry chicken salad ingredients

We modify this recipe all the time based on what’s in season and what we have available.  What really makes this curry chicken salad so good is that it has it all: crunchy and soft, savory and sweet, raw and cooked.

Our standard ingredient list includes chicken, apple, celery, carrot, roasted cashews, raisins, mayonnaise, salt, freshly ground pepper, and curry powder.  To increase, decrease or balance the flavors and textures in the chicken salad here are a few suggestions.

To add sweetness: We frequently use raisins for convenience but try replacing them with dried cherries, dried apricots, dried apples, fruit chutneys, fresh or dried mango, and grapes.

For the savory side: Using preserved lemons or oranges adds a very unique citrus salty taste. Use sparingly, preserved fruit packs a punch. Nuts like pistachios and salt roasted nuts offer crunch and flavor. Also, try throwing in a few capers or olives.

Increase the crunch: Nuts are an easy go-to for crunch so next time mix it up using pistachios, almonds, pecans, pepitas, or walnuts. Vegetables add a freshness to the crunch category. Some likely candidates: Jicama, lovage, fennel, or kohlrabi.

For the soft impactful flavors: Any fresh herb you have available will add amazing flavor and freshness. Chives and scallions add a subtle onion flavor, parsley and tarragon are classics, marjoram, basil, and thyme are killer in there as well. We can go on forever here and I’m not really sure why I forgot fresh herbs when I did the video?

Let’s make this curry chicken salad

Whether you poached, grilled, roasted or used leftovers, the chicken is now cooked. I like to get all the other ingredients prepped while the chicken is cooking.

1. Cut or shred the chicken: Once the chicken is cool enough to handle, cut into small bite-sized chunks. For an alternative presentation and texture, shred the chicken with a fork.
2. Combine and refrigerate: In a large bowl mix together the chicken, apple, celery, carrot, cashews, raisins, and mayonnaise. Stir well to thoroughly coat everything. Season to taste with salt, freshly ground pepper and curry powder, stir again to incorporate. Refrigerate for at least an hour to allow flavors to meld.
3. Wrap it up and enjoy: Add a couple of spoonfuls of the chicken salad mixture onto a tortilla. Simply roll it up or fold in the sides first then roll it like a burrito.  
4. The best gluten-free tortilla option: We prefer to make chicken salad wraps and we’ve found these amazing tortillas. Wet your hands with water and rub the tortilla to moisten a bit then briefly warm it up in a toaster oven.  While the tortilla is still warm add the chicken salad and wrap it up.
5. Other ways to serve it: So often we just start eating it straight out of the bowl with tortilla chips.  For a more refined presentation make lettuce wraps, add it to any salad, or go with the classic chicken salad sandwich.

Whatever your method, get outside and take this delicious curry chicken salad with you on your next adventure.  Leave a comment letting us know where you take yours and any culinary additions you discover.

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