Name: Curry Chicken Salad
Cook time: 25 min
Total time: 145 min
Yield: 6 servings

Joanna Gaines is the co-founder of Magnolia, a home and lifestyle brand, a bestselling author, and editor-in-chief of Magnolia Journal. Alongside her passion for design and food, nothing inspires Jo more than time at home with family—messing with recipes in the kitchen or planting something in the garden.

Joanna Gaines

Curry Chicken Salad

Meet The Creator

Roast Chicken

Chicken Marsala is one of my dad’s favorite dishes. I learned to make this recipe by cooking it for him over time. This recipe has a really delicious balance of Marsala, mushrooms, garlic, and lemon. It’s an easy stovetop meal that can be made quickly, but is satisfying and rich in flavor.

Chicken Marsala

Every Texan cook I know has his or her own version of this delightfully messy enchilada casserole that includes chicken, beans, chiles, salsa verde, sour cream, corn tortillas, and plenty of melted cheese. The most important part of my own version may actually be what I serve it with: a crunchy jicama salad flavored with lime zest and juice, smoked paprika, cilantro, and diced avocado. The crispness of this salad really complements the cheesy casserole.

King Ranch Chicken with Mexican-Style Jicama Salad

Annie Starke's Crunchy Chicken and Peanut Salad and Peanut Sauce

Crunchy Chicken and Peanut Salad with Peanut Sauce

Fried Chicken

"An antipasto salad is meant to be enjoyed, quite literally 'before the meal,' and I love to use this recipe as an introduction for what's to come in the courses that follow. It also works well for lunch, since the mix of meats, cheeses, and greens make it pretty hearty—something that can stand alone." - Joanna Gaines, Magnolia Table, Volume 3

Antipasto Salad

Chicken Cordon Bleu

Herb Salad

Chicken Flautas

“Pho wasn’t a dish you could easily find in Waco until the last few years, so serving it to friends always felt like revealing a best-kept secret. If you can’t find the rice noodles at your grocery store, you can always substitute ramen in a pinch. The finished product won’t be traditional pho, but you will still receive all the warmth and restoration a bowl of pho can give.” — Joanna Gaines, Magnolia Table, Volume 3

Chicken Pho from Magnolia Table, Volume 3. 

Chicken Pho

Chicken Florentine

Charred Corn Salad

Shredded Brussels sprouts, fresh blueberries, toasted almonds, and poppy seeds are an unexpectedly delicious combination that’s also super healthy. The sweetness of the berries and vinaigrette pairs perfectly with the earthy, crunchy leaves and almonds. My favorite thing to serve this alongside is my Grilled Raspberry-Chipotle Pork Tenderloin.

Brussels Sprouts Salad

There is a large Portuguese community in our area, and this is how I first learned about chicken piri piri. I had this classic dish at a barbecue and fell in love with the combination of spice and acidity. I love to cook chicken, but sometimes it can feel plain. In this version of the dish, the lemon, vinegar, and spices bring so much flavor to the meat, and the use of red pepper flakes instead of the traditional piri-piri chiles makes it easy to put together. It’s a fun recipe to make on the grill, but it’s also simple to make in the oven if you’re feeling like a cozy meal at home, so I’ve given instructions for each method below.

Chicken Piri Piri

Perfect Roast Chicken

Honey Chicken

In my book, whole-roasted chicken is an essential recipe for any kitchen. There’s something comforting about the smell enveloping you as it roasts. I always add vegetables to cook alongside the chicken to make dinner a little easier – all in one pan, delicious, and hearty. While there’s wide versatility in the veggie selection, parsnips are a good choice because they caramelize to candy-like sweetness when they cook. Rosemary adds an irresistible piney flavor. But the crispy chicken skin is the star. For the best results, it is imperative to season the chicken with salt ahead of time. After buying the chicken, go ahead and prepare it for cooking by salting it. Seasoning ahead of time will allow the salt to penetrate into the chicken, making it more delicious and help retain moisture when roasting.

I find myself using chicken stock in my cooking almost every day. I use a jar of stock to make rice and pasta dishes, and to make soups and stews. It is a quick and simple way to elevate the flavor of a dish. The best way to do this is to make a big pot of stock, process it in a pressure canner, and stock your pantry with the jars. It is fun to make this recipe on a cold day when you are getting things done around the house, since the stock simmers on the stove for a long time.

Curry Chicken Salad

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