Curried Chicken Salad

CONNIE BOLDA

By
@DuplinLady

This is a refreshing change to the usual "run of the mill" chicken salad. I especially think the roasted cashews & the raisins give a great contrast in texture.


Featured Pinch Tips Video

Rating:

Comments:

Serves:

6

Prep:

5 Min

Cook:

55 Min

Ingredients

6
bone-in, skin-on medium chicken breasts
olive oil
kosher or sea salt (coarse)
1 1/2 c
mayonnaise
1/3 c
white wine or chicken stock
1/4 c
chutney ( i used mango)
3 Tbsp
curry powder
1 c
medium diced celery (about 2 large stalks)
1/4 c
chopped scallions, white & green parts
1/4 c
raisins
1 c
whole roasted, salted cashews

Directions Step-By-Step

1
Preheat oven to 350
2
Place chicken breasts on sheet pan. Run the skin with olive oil. Sprinkle well with salt & pepper. Roast for 35 - 40 minutes - do not overcook. Set aside until cool enough to handle. Remove the meat from the bones & discard skin. Dice chicken into large bite size pieces.
3
For the dressing, combine the mayonnaise, wine or stock, chutney, curry powder, and 1 1/2 tsp salt in the food processor or blender. Process until smooth
4
Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, mix well. Refrigerate for a few hours to allow the flavors to "marry". Add the cashews and serve at room temperature.

About this Recipe

Course/Dish: Chicken Salads
Other Tag: Quick & Easy