Curried Chicken Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 whole (6 split) chicken breasts,
olive oil
salt and freshly ground black pepper
1 1/2 cups good mayonnaise (recommended: Hellman's)
3 tablespoons curry powder
1 cup medium-diced celery (2 large stalks) optional
1/4 cup chopped scallions, white and green parts (2 scallions)
1/4 cup raisins
1 cup whole roasted, salted cashews, optional
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Directions: |
Directions:Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces. (sometimes I just boil the chicken if you are tight on time)
For the dressing, combine the mayonnaise, curry powder, and 1 1/2 teaspoons salt in the bowl until smooth.
Combine the chicken with enough dressing to moisten well. Add the celery (optional), scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature. I serve on tortilla wraps for a sandwich or on spinach for a salad.
I usually do not refrigerate prior to serving, just depends on time and how long until you wait to serve :-) |
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Personal
Notes: |
Personal
Notes: Brittany Fountain submitted this recipe and says, "This was my mom's (Aunt Susan's Recipe). I loved when she made it! She did it for special showers and such."
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