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Curried Chicken Salad Recipe

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This recipe for Curried Chicken Salad, by , is from Dennis's Cookbook, 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!

Contributor:  
Contributor:  
Dennis Pedra

Category:
Category:

Ingredients:  
Ingredients:  
3 Whole (split) chicken breasts, bone-in, skin-on
Olive Oil
Kosher Salt and freshly ground pepper
1 1/2 cups good mayonnaise
1/3 cup dry white wine
1/3 cup chutney ( Recommended:Major Grey's)
3 Tablespoons curry powder
1 cup medium diced celery
1/4 cup chopped scallions, white and green parts
1/2 cup golden raisins
1 cup whole roasted, salted cashews
optional 1 peeled, diced sweet apple

Directions:
Directions:
Preheat oven to 350 degrees

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 sized pieces.

For the dressing, combine the mayonnaise, wine, chutney, curry powder and add 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth

Combine the chicken with enough dressing to moisten well. Add the celery, 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

 

 

 

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