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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Curried Chicken Salad Recipe

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This recipe for Curried Chicken Salad is from The Jenkins Family Cookbook Project, 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 or 6 split chicken breasts, bone in, skin on
Olive oil
Kosher salt
ground black pepper
1½ cups good mayonnaise
⅓ cup dry white wine
¼ cup Major Grey's chutney
3 Tablespoons curry powder. Could use less curry if you want a milder taste
1 cup medium diced celery (2 large stalks)
¼ cup chopped scallions, white and green parts (2 scallions)
¼ cup raisins
1 cup whole roasted, slated cashews
Directions:
Directions:
Preheat oven to 350º

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 in large bite-size pieces.

For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1½ 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.

To roast the cashews, place them in a dry sauté pan over medium heat and stir until they are a little crisp.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour

 

 

 

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