Taj Mahal Salad Recipe on Food52 (2024)


by: Lizthechef



4 Ratings

  • Serves 4

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Author Notes

This recipe came from a friend back in the 1980's when curried chicken salad was popular and "trendy". I remember teaching both my mother and grandmother how to make it and we ate it all summer long.

Recently, I watched Ina Garten update her version with mango chutney and decided to re-vamp mine. I make my own mango chutney every summer and the recipe is on this site under "Mama's Mango Chutney". I'm down to one jar before I need to buy mangoes for a new batch of chutney.

Despite the corny name, this is great to take on picnics. I cook my rice in homemade chicken stock and poach the chicken in water and Meyer lemon juice. One cup of raw rice yields four cups of cooked rice. - Lizthechef —Lizthechef

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

  • Test Kitchen-Approved

What You'll Need

  • 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
  1. In a small skillet, toast the cashews and set aside.
  2. In a large bowl, combine cooked rice with mayo, lemon zest and lemon juice.
  3. Shred the chicken into pieces and add to rice mixture.
  4. Stir in the curry, cumin and chutney. Mix well. Add the celery, grapes and scallions.
  5. Salt and pepper to taste. Chill salad for at least 4 hours. Check seasoning. Chop cashews.
  6. Serve salad on top of fresh greens. Top each portion with some chopped cashews.
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14 Reviews

TheWimpyVegetarian June 19, 2011

This looks like a perfect salad whether on a picnic or not! Love it! And welcome back home - glad to see you and your recipes back.

Lizthechef June 19, 2011

Thanks, CS!!

Excellent recipe I would like to share this Taj Mahal (must see places before you die) picture I took recently

Lizthechef June 19, 2011

Lovely photo - thank you!

wssmom June 17, 2011

I love rice salad! This one reaches new heights!

Lizthechef June 17, 2011

Thanks - I hope you try it and enjoy!

Sagegreen June 17, 2011

Lovely! This is a great idea for a picnic!

Lizthechef June 17, 2011

Thanks - but I am hooked on your violet co*cktail! Maybe we can pull a picnic together between us!

Burnt O. June 17, 2011

Your timing is uncanny. Today is the 380th anniversary of the death of Mumtaz Mahal, who died giving birth to her 14th child, which prompted her husband, the Mughal emperor, Shah Jahan, to build the Taj Mahal as a symbol of eternal love in her honor.

Lizthechef June 17, 2011

I had no idea - what an amazing coincidence!

dymnyno June 17, 2011

Liz, Beautiful photo. Chicken curry salad is still one of my favorite salads or sandwiches.

Lizthechef June 17, 2011

Thanks, Mare, it was my first blog post...

MyCommunalTable June 17, 2011

Yummy. It sounds perfect for a picnic. I actually wish I had some right now. Cool, tangy, and the crunch from the lettece and nuts. Gosh, I am really making myself hungery. I have to quit reading your recipes.

Lizthechef June 17, 2011

Oh, never do that ;)

Taj Mahal Salad Recipe on Food52 (2024)


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