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Curry Chicken Salad Recipe

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This recipe for Curry Chicken Salad is from It's About Thyme, Again, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 whole chicken breasts split (6 halves)
1 1/2 C mayonnaise
1/3 C dry white wine (optional)
1/4 C chutney (Major Grey's)
3 T curry powder
1 C medium dice celery (about 2 stalks)
1/4 C chopped scallion (white and green parts)
1/4 C raisins
1 C roasted cashews chopped (optional)
Directions:
Directions:
On a sheet pan brush the chicken breasts with olive oil and season with salt and pepper and roast at 350○ for 35 to 40 minutes.

Remove from oven and let cool. In the mean time combine remaining ingredients.

When the chicken is cooled, remove skin and meat from the bone and cut into large dice. Place in bowl and combine with the dressing.

Include the juices from the pan you roasted the chicken on and refrigerate til cool. The longer the better.
Personal Notes:
Personal Notes:
Your curry powder strength may be different than mine so if you want to start with less, you can always add more. Just not the other way around.

 

 

 

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