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curried chicken salad

(1 RATING)
39 Pinches 1 Photo
DuplinLady avatar
Wallace, NC
Updated on Nov 7, 2010

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.

prep time 5 Min
cook time 55 Min
method ---
yield 6 serving(s)

Ingredients

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

How To Make curried chicken salad

  • Step 1
    Preheat oven to 350
  • Step 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.
  • Step 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
  • Step 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.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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