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Editor’s request: I can’t get enough of the lunch options at DeeLicious, but the chicken salad is something that I would die to have the recipe for.
DeeLicious Park City’s Curry Chicken Salad
September 21, 2026
Ingredients
- For the chicken:
- 4 cups water
- 1/4 cup kosher salt
- 2 tablespoons granulated sugar
- 1 lemon, sliced
- 2 pounds chicken breasts
- 2 tablespoons Mountain Town Olive Oil garlic olive oil
- 2 teaspoons DeeLicious House Spice (The DeeLicious House Spice is a proprietary blend of
- kosher salt, fresh cracked pepper, garlic powder, onion powder and sweet paprika. You can
- substitute your favorite all-purpose seasoning.)
- For the curry aioli:
- 1 cup mayonnaise
- 2 tablespoons Mountain Town Olive Oil garlic olive oil
- 1 tablespoon lemon juice
- 1 1/2 tablespoons Madras curry powder
- 1/2 teaspoon DeeLicious House Spice
- 1 tablespoon fresh lime juice
- To finish:
- 1 Honeycrisp apple, small dice 1/2 cup sliced almonds, toasted
- 1/4 cup cilantro, chopped
Instructions
- In a small saucepan, bring 1 cup of the water to a simmer with the salt, sugar and lemon slices. Stir until the salt and sugar dissolve completely.
- Remove from heat and stir in the remaining 3 cups cold water to cool. Add the chicken breasts and brine for 2 to 4 hours.
- Preheat the oven to 400 F.
- Remove the chicken from the brine and pat dry. Rub with the garlic olive oil and season.
- Roast until the thickest part reaches 160 F to 165 F (about 20 to 25 minutes), depending on thickness.
- Let rest for 10 to 20 minutes, then dice into 1/4- to 1/2-inch pieces.
- In a medium bowl, whisk together the mayonnaise, garlic olive oil, lemon juice, curry powder, DeeLicious House Spice and lime juice. Let sit for 10 minutes to allow the spices to bloom.
- In a large bowl, combine the diced chicken, apple and toasted almonds. Fold in the curry aioli until evenly coated, then gently fold in the cilantro just before serving.
