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Chicken potato curry salad in blue glass bowl over white plate
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Chicken Potato Curry Salad

This is a salad with raw vegetables so leftovers can’t be reheated. However, if you feel like you have more potato chicken curry than you can consume in a single meal, store it without vegetables. Reheat in an oil-free pan over low heat and assemble with freshly cut cucumber, bell pepper and lettuce.
Course Main Course, Salad
Cuisine Asian Fusion
Keyword Chicken Salad, Spicy
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Author Connie Veneracion

Ingredients

Chicken curry

  • 1 onion
  • 500 grams chicken breast fillets skin on or off, your choice
  • 2 tablespoons curry powder
  • 1 teaspoon salt

Boiled potatoes

  • 500 grams potatoes
  • 1 tablespoon salt
  • 1 teaspoon vinegar

Dressing

  • 1 finger chili
  • ½ cup Japanese mayo
  • juice of one lemon
  • ground pepper

To complete the salad

  • 1 bag bag lettuce
  • 1 small cucumber
  • 1 bell pepper

To cook the chicken and potato curry

  • 2 tablespoons oil
  • salt

Instructions

Marinate the chicken

  • Peel and chop the onion.
  • Wipe the chicken fillets dry with paper towels and cut into 1 ½ inch cubes.
    Chopping onion and cutting chicken breast fillet into cubes
  • Put the onion and chicken in a bowl, add the curry powder and salt, and mix well.
    Mixing chopped onion and cubed chicken fillet with curry powder

Boil the potatoes

  • Peel the potatoes and cut into 1 ½ inch cubes.
  • Boil water in a pot and add the salt and vinegar.
    Boiling cubed potatoes
  • Drop the cubed potatoes in the boiling water and cook for 10 minutes.

Make the dressing

  • While the potatoes boil, finely chop the finger chili.
    Mixing chopped chili with mayo, lemon and pepper
  • In a mixing bowl, whisk together the Japanese mayo, chili, lemon juice and pepper. Taste and add salt, if needed.

Prep the salad vegetables

  • Tear the lettuce into smaller pieces, rinse well and dry in a salad spinner.
  • Cut the cucumber into thin strips.
    Cutting cucumber and bell pepper into matchsticks
  • Core and deseed the bell pepper, and cut into strips.

Cook the chicken and potato curry

  • Heat the cooking oil in a pan and dump in the chicken curry mixture. Cook over medium heat, stirring often, for about five minutes.
    Cooking chicken curry and potatoes in wok
  • Drain the potatoes and add to the chicken. Cook, stirring, for another five minutes.
  • Taste the chicken and potato curry and adjust the seasonings, if needed.

Assemble the potato chicken curry salad

  • Line four salad bowls with lettuce and top with the prepared cucumber and bell pepper strips.
    Salad greens topped with chicken potato curry
  • Pile the potato chicken curry on top of the raw vegetables and drizzle in the prepared dressing.

Notes

Updated from a recipe originally published in September 25, 2020. Adapted from a recipe in Now You’re Cookin’ Potatoes, 2002 Rebo International b.v., Lisse, The Netherlands