Bloom Test Kitchen! 👨‍🍳👩‍🍳 Curry Chicken Salad

Now that we're back in the swing of fall schedules (or at least trying to be), we decided to share one of our own recipes that's perfect for packed lunches, a quick snack or even an easy dinner at the end of a long day. This Curried Chicken Salad is adapted from the amazing Ina Garten and is made extra delicious with Bloom Organics Curry Powder and Garlic Powder! We love that we can add whatever's on hand to enhance the flavors of this dish, and (pro tip: we think this tastes better after it's spent some time chilling out in the fridge)!

Happy (+Healthy!) Cooking! The Bloom Team


  • 3 lb chicken breast

  • Salt & pepper

  • Bloom Organic Garlic Powder

  • 1.5 cups mayonnaise

  • 1/3 cup dry white wine

  • 1/4 cup Major Greys Chutney (in Asian aisle at grocery stores)

  • 3.5 tablespoons Bloom Organics Curry Powder

  • 1/2 cup diced celery stalk OR apple

  • 1/2 cup chopped scallion (both green and white parts)

  • 1/4 cup raisins

  • 1 cup salted cashews


  1. Cook chicken in crock pot, seasoned with salt and pepper, Bloom Organics garlic powder, and 1/2 cup water. Cook on low for 6-8 hours or high for 3-4 hours. (Can also cook in oven for 40 min at 350 degrees, We just prefer crock pot method!)

  2. For dressing: combine mayonnaise, white wine, chutney, Bloom Organics curry powder in food processor until smooth.

  3. Dice chicken when it is done cooking, allow chicken to cool completely.

  4. Mix chicken, dressing, celery or apple, scallion, raisins. Cool in refrigerator and add cashews before serving.


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