Curried Chicken Salad With Almonds and Raisins

There's a wonderful restaurant in Atlanta called Joli Kobe, they make the best chicken curry salad. I happened to find a recipe on food network from Tyler Florence that tastes exactly the same. It's wonderful on top of spring salad with ginger dressing.

• Ready In: 29 mins
• Serves: 4

Ingredients

• 3  tablespoons extra virgin olive oil
• 4  boneless skinless chicken breasts (about 1 1/2 pounds total)
•  salt & freshly ground black pepper
• 1⁄2 cup mayonnaise, plus
•  extra mayonnaise, if you like, for spreading
• 1  teaspoon curry powder
• 1⁄2 lemon, juice of
• 1⁄4 cup  chopped  blanched almond, toasted
• 1⁄4 cup raisins
• 8  fresh basil leaves, torn
• 8  slices  good-quality dense  white bread, such as tuscan

Directions

1. Preheat the oven to 400 degrees F.
2. Heat the oil in a large ovenproof skillet over medium-high heat until smoking.
3. Sprinkle the chicken breasts on both sides with salt and pepper.
4. Put them in the pan in a single layer, and brown them 2 minutes on each side.
5. Put the skillet in the oven and roast until the chicken is just cooked through, about 15 minutes.
6. Remove from the oven and cool.
7. Chop the cooled chicken and put it into a large bowl.
8. Add the rest of the ingredients and toss.
9. Season with salt and pepper.
10. Spread 4 bread slices with mayonnaise, if you like, and spread with the curried chicken.
11. Top with another slice of bread and serve.
12. You can also take a scoop of chicken salad and place on top of spring salad and serve with ginger dressing.