Curried Chicken Salad
Ingredients
The chicken
-
3
whole
chicken breasts, bone-in and skin-on
-
as needed
none
olive oil
-
to taste
none
Kosher salt
-
to taste
none
freshly ground black pepper
The dressing
-
1½
cup
low calorie, low sodium mayonnaise
-
⅓
cup
dry white wine
-
¼
cup
chutney
-
3
tablespoons
curry powder
The salad
-
1
cup
medium-diced celery (2 large stalks)
-
¼
cup
chopped scallions, white and green parts (2 scallions)
-
¼
cup
California golden raisins
-
1
cup
whole roasted, salted cashews
Instructions
- Preheat the oven to 350°F.
- Rub the chicken breasts with olive oil and season with salt and pepper.
- Roast the chicken for 35 to 40 minutes until fully cooked.
- Let the chicken cool, then remove the skin and bones, and cut the meat into bite-sized pieces.
- In a food processor, combine mayonnaise, wine, chutney, and curry powder, and process until smooth.
- Mix the chicken with enough dressing to moisten it well.
- Add celery, scallions, and raisins to the chicken mixture and mix well.
- Refrigerate for a few hours.
- Before serving, let it warm to room temperature, fold in cashews, and serve.
Nutrition Facts (estimated)
Servings
10
Calories
350
Total fat
20g
Total carbohydrates
25g
Total protein
25g
Sodium
300mg
Cholesterol
70mg
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