Prep 35 mins
Cook 15 mins
This is a very delicious salad. I make it quite often. It's one of our favorites! Prep time is the time it takes to roast the chicken breasts. Time does not reflect chill time.
- 6 chicken breasts, bone in, skin on
- olive oil
- fresh ground black pepper
- 1 1⁄2 cups good mayonnaise
- 1⁄3 cup dry white wine
- 1⁄4 cup Major Grey chutney
- 3 tablespoons curry powder
- 2 large celery ribs, medium diced
- 1⁄4 cup chopped scallion (2 scallions)
- 1⁄4 cup raisins
- 1 cup whole roasted salted cashews
- Preheat the oven to 350°F.
- 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 bite size pieces.
- For the dressing, combine the mayonnaise, wine, chutney, curry powder and 1 1/2 tsp salt in the bowl of a food processor and process until smooth.
- Combine the chicken with enough dressing to moisten well.
- Add the celery, scallions, raisins, and mix well.
- Chill for several hours to let the flavors blend.
- Add the cashews and serve.
I made this recipe as directed, and must say that I was rewarded with a lovely salad. I think the 3 Tbsps of curry was just right. I used a good Chardonay. The variety of flavors were wonderful together, and the texture was pleasing to me. Served on a bed of butter lettuce made it visually appealing. Thanks MarieAlice for sharing your wonderful recipe!
this recipe is by ina garten, and is delicious! i didn't add the white wine, but added lemon juice and hot sauce. rolled it up in a wheat tortilla with shredded carrots and spinich. using low fat mayo makes this a rather healthy meal.
Was I glad to find this recipe! Feeling a bit under the weather and wanted something quick and easy. I poached skinless boneless chicken breasts. Used 1/2 cup mayo and 1 cup non-fat plain yogurt. Mixed it up this morning and shredded some carrots into it(love carrots and raisins together). Tossed it with the dressing and into the fridge it went for tonite. I rough chopped some Napa cabbage to make individual nests for the chicken salad. No cashews in the house, but I do have some slivered almonds to use at serving time. I cheated and had a bit for lunch....the flavors meld very nicely together. So, again, MarieAlice, thank you for a quick and delish supper.