| Level: | Easy |
| Total: | 1 hr |
| Prep: | 5 min |
| Cook: | 55 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 1 hr |
| Prep: | 5 min |
| Cook: | 55 min |
| Yield: | 6 servings |
Ingredients
- 3 whole (6 split) chicken breasts, bone-in, skin-on
- Olive oil
- Kosher salt and freshly ground black pepper
- 1 1/2 cups good mayonnaise (recommended: Hellman’s)
- 1/3 cup dry white wine
- 1/4 cup chutney (recommended: Major Grey’s)
- 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
Instructions
- Preheat the oven to 350 degrees F.
- Place the chicken breasts 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 dice the chicken into 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 the cashews and serve at room temperature.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 804 |
| Total Fat | 63 g |
| Saturated Fat | 10 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 3 g |
| Sugar | 14 g |
| Protein | 36 g |
| Cholesterol | 122 mg |
| Sodium | 658 mg |
| Serving Size | 1 of 6 servings |
| Calories | 804 |
| Total Fat | 63 g |
| Saturated Fat | 10 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 3 g |
| Sugar | 14 g |
| Protein | 36 g |
| Cholesterol | 122 mg |
| Sodium | 658 mg |
Reviews
I could DRINK the dressing! Definitely on rotation this summer
Eating your curry chicken salad as I write this – outstanding!!! I will be making this every night this summer. Thank you so much for posting this wonderful recipe (Hubby is devouring it now) 🙂
So So good!
Great salad…especially if you love curry, great flavors and sweet with the sweetness coming from the chutney and raisins. Just finished making this for I believe the third time. I use shredded chicken for all chicken salads using poached skinless boneless breasts. Makes it budget friendly.
Excellent! I love all the flavors – served it over mixed greens with halved cherry tomatoes and mini cucumbers. Delish!!! Even with canned chicken in a pinch.
Absolutely love this recipe! The flavors are complex and rich. First time I made it with left over turkey from Thanksgiving. Now it is on constant rotation. Usually a trio of salads, this one, roasted shrimp salad and orzo with roasted veggies. You can not go wrong with Ina’s tried and true recipes.
This was amazing! Definitely making again. Didn’t have raisins so used craisins and loved it. Recipe made way more dressing than needed. Any thoughts on how long it can be refrigerated or long shot, could it be frozen?Hate to waste it.
Made this many times. If you like curry, it’s fantastic.
I was looking forward to this chicken salad because of all the great reviews. However, it was way too sweet for our taste. I added 1 small chopped onion, zest and juice of one small lemon, about 1/2 cup of dilled pickle relish, and one Tablespoon of Kickin’ Chicken Finger Lickin Spice Blend from the Gourmet Collection. After those additions we were able to eat it.
Excellent dressing, used with a whole leftover rotisserie breast I had. I used mango chutney I had, will definitely be making again.