Curry Chicken Salad with Toasted Pecans

Makes about 4 cups

This is not your standard mayonnaise-heavy chicken salad. Here, chicken is briefly simmered in a Thai yellow curry paste and broth, which lets the spices bloom and absorb directly into the meat instead of sitting on the surface. Using curry paste instead of dry powder makes a difference—it delivers deeper flavor and better balance, thanks to the aromatics and oil already built into the paste. The result is a chicken salad that’s savory, lightly spiced, and layered with sweetness from dried fruit and crunch from toasted pecans.

1 tablespoon unsalted butter
1/3 cup diced shallot

4 teaspoons yellow Thai curry paste

1/2 cup unsalted chicken broth

4 cups (about 24 ounces) shredded cooked chicken

1/2 cup dried fruit (such as raisins, currants, chopped apricots, or tart cherries)
1/2 cup toasted pecans

1/2 cup diced celery
1/3 cup mayonnaise
1/3 cup plain Greek yogurt
1 ½ teaspoons kosher salt, more to taste
Freshly ground black pepper, to taste

2 tablespoons chopped fresh cilantro

In a large skillet over medium heat, melt the butter. Add the shallot and cook until softened but not browned, about 2 minutes.
Stir in the curry paste and cook for 30 seconds to bloom the aromatics. Add the chicken broth and bring to a simmer, stirring to dissolve the paste.
Add the shredded chicken and cook, stirring occasionally, until the liquid is mostly absorbed and the chicken is well coated and fragrant, 3 to 5 minutes. Transfer to a large bowl and let cool completely.
Once the chicken has cooled, add the mayonnaise, yogurt, salt, and pepper and stir until evenly combined.
Fold in the dried fruit, pecans, celery, and cilantro. Taste and adjust seasoning as needed. Refrigerate for at least 1 hour before serving, and up to 1 week.

Optional: For a finer, more spreadable texture, transfer the salad to a stand mixer fitted with the paddle attachment and mix briefly on low speed until slightly broken down.

Roasting Chicken (optional):

If roasting your own, start with 2 large bone-in, skin-on chicken breasts. Rub with olive oil, salt, and pepper, and roast at 350°F until the internal temperature reaches 160°F, about 35 to 40 minutes. Let cool, then shred.