Curried Chicken Salad Recipe

Curried Chicken Salad

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 Team 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.

4 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

 

GET MY FREE CLEAN EATING GROCERY LIST

This is the EXACT list of foods I buy and feed my family to create delicious, nourishing, whole-food meals. You'll also receive my monthly newsletter.

it's free!
I will never share your email with third parties.