Taj Mahal Salad Recipe on Food52 (2024)

Author Notes

Test Kitchen Notes

Lizthechef's chicken salad is packed with flavor and really lives up to its name. The spices and chutney provide a nice background flavor, with bursts of crunch and sweet from the celery and grapes. The scallion and lemon add a layer of brightness. I used brown basmati rice, and cooked 1 cup which yielded slightly more than 2 cups of rice. I ended up with approximately equal portions of rice and chicken, it was a good balance. To account for using less rice, I scaled back on the other ingredients by about 1/3. A half cup mayo was all I felt it needed and so I'd recommend starting with less mayo than the recipe calls for and adding more to taste. We ate some of the salad on top of salad greens with the cashews sprinkled on top, and some between split and toasted focaccia bread with the cashews mixed in. Either way is great -- this chicken salad definitely deserves a place in your next picnic basket! - hardlikearmour —hardlikearmour

What You'll Need

Ingredients

• 4 cupscooked brown or white basmati rice, cooled
  
• 2 boneless/skinless chicken breasts, cooked and cooled
  
• 1 ¹/₂ cupscanola oil-based mayo
  
• zest and juice of one Meyer lemon or any organic lemon
  
• 3 tablespoonsmild curry powder
  
• 1 teaspooncumin
  
• ¹/₄ cupmango chutney
  
• 2 celery stalks, chopped
  
• 1 cupseedless green grapes, cut into halves
  
• 4 scallions, chopped, white and light green portions
  
• ¹/₂ cupwhole cashews, toasted
  
• kosher salt and ground black pepper