Curried Chicken Salad

Curried Chicken Salad with its wonderful flavors and textures is so decadent and easy to make that you will find yourself making it often. Enjoy wrapped in a lettuce leaf or on a piece of crusty rustic bread. Bon appétit!

                                                        Curried Chicken Salad
                                                                Adapted from
                                                            Barefoot Contessa
                                                                 Family Style
                                                                   Ina Garten

Ingredients 

3 whole chicken breasts, bone in, skin on
Olive oil
Kosher salt
Freshly ground black pepper
1 1/2 cups good mayonnaise
1/3 cup dry white wine
1/4 cup Major Grey's chutney 
3 tablespoons curry powder
1 cup medium-diced celery  (2 large stalks)
1/4 cup chopped scallions, white and green parts (2 scallions)
1/4 cup raisins
1 cup whole roasted, salted cashews

Preheat the oven to 350° F.

Place the chicken breast side 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 diced the chicken in large bite-size pieces.

For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 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 cashews and serve at room temperature.

Follow Anne on twitter and Instagram @AnneFretz