Curried Chicken Salad Recipe

Natural and golden raisins add perfect balance to this spicy chicken salad.
Recipe courtesy of loveyourraisins.com.

Serves: 10

INGREDIENTS:

3 whole (6 split) chicken breasts, bone-in and skin-on*

Olive oil, as needed

Kosher salt and freshly ground black pepper; to taste

1-1/2 cup low calorie, low sodium mayonnaise

1/3 cup dry white wine

1/4 cup 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 California golden raisins

1 cup whole roasted, salted cashews

PROCEDURE:

Preheat oven to 350°F. Place chicken breasts on sheet pan; rub skin with olive oil and season with salt and pepper. Roast 35 to 40 minutes until done (170°F); set aside until cool enough to handle. Remove and discard skin and bones. Cut chicken meat into bite-size pieces.

For dressing, in bowl of food processor fitted with steel blade, combine mayonnaise, wine, chutney and curry powder; process until smooth and season to taste.

Combine chicken with enough dressing to moisten well. Add celery, scallions and raisins; mix well. Let stand in refrigerator for a few hours. Warm to room temperature, fold in cashews and serve immediately.

Note: Recipe, prepared as outlined above, is a good source of Iron.

* For a time saver, Michelle recommends using canned chunk chicken breast or rotisserie chicken in place of cooking your own.

Disclosure: California Raisins was Michelle’s client at the time of this post.

 

You may also like:

Curried Cauliflower Soup

What a Nutritionist Orders at a Pizza Joint

Phoenix TV Nutritionist Explains the Best and Worst Kids’ Drinks

Curried Chicken Salad

Curried Chicken Salad

By Michelle Published: April 23, 2011

  • Yield: 10 servnigs (10 Servings)

Natural and golden raisins add perfect balance to this spicy chicken salad.

Ingredients

Instructions

  1. Preheat oven to 350°F. Place chicken breasts on sheet pan; rub skin with olive oil and season with salt and pepper. Roast 35 to 40 minutes until done (170°F); set aside until cool enough to handle. Remove and discard skin and bones. Cut chicken meat into bite-size pieces.
  2. For dressing, in bowl of food processor fitted with steel blade, combine mayonnaise, wine, chutney and curry powder; process until smooth and season to taste.
  3. Combine chicken with enough dressing to moisten well. Add celery, scallions and raisins; mix well. Let stand in refrigerator for a few hours. Warm to room temperature, fold in cashews and serve immediately.
  4. * For a time saver, Michelle recommends using canned chunk chicken breast or rotisserie chicken in place of cooking your own.
This entry was posted in Recipes and tagged , . Bookmark the permalink. Post a comment or leave a trackback: Trackback URL.

4 Trackbacks

  1. [...] pound (455 g) boneless, skinless chicken breasts (about 3 [...]

  2. [...] pounds (680 g) skinless, boneless chicken breasts, cut into 6 pieces, thickest parts pounded to even [...]

  3. [...] 1/4 cup chopped cashews [...]

  4. By Chicken Marsala with Crimini Mushrooms and Garlic on October 15, 2012 at 9:01 pm

    [...] pound (455 g) boneless, skinless chicken breasts (about 3 breasts) 1/2 teaspoon freshly ground black pepper, divided 1/4 + 1/8 teaspoon salt, [...]

Post a Comment

Your email is never published nor shared. Required fields are marked *

*
*

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  • THIS WEBSITE IS FOR AWARENESS AND ENTERTAINMENT PURPOSES ONLY AND IS NOT A SUBSTITUTE FOR MEDICAL ADVICE, DIAGNOSIS OR TREATMENT.