C h i c k e n C u r r y S a l a d

Overhead photo of a white plate on a wooden table that holes chopped up chicken, with a yellow sauce, raisins, and herbs.

Creativity Makes a Classic

Noujaim’s Chicken Curry Salad – hailed more than once as “the best thing since apple pie” – is actually the product of a happy mistake. It was the day after Thanksgiving in 1988 when our chef, George Noujaim, found himself with a surplus of turkey on hand. Rather than resorting to soup and sandwiches, he grabbed some curry, walnuts and raisins and whipped up a brilliant salad, much to the delight of friends and family. Back then, turkey wasn’t as widely available after the holidays, but that didn’t stop the demand for more. It was at this juncture that Noujaim’s Chicken Curry Salad was born.

Though we’ve refined our Chicken Curry Salad over the years, using Madras curry for extra flavor and kick, the core recipe is the same as that very pleasant surprise we stumbled upon back in 1988 – and so is the desire people have to keep coming back for more.

Gluten Free

O u r O t h e r F o o d

Noujaims-Bistro-session_A-184

Kibbie

View Products

Noujaims-Bistro-session_B-330

Salads, Dips & Entrees

View Products

Overhead shot of chocolate drizzled on baklava pieces and powdered sugar drizzled on two other baklava pieces.

Breads, Desserts & Pastries

View Products