try this: curried chicken salad

This is one of my signature recipes. Last week, I made lunch for all the childrens teachers at Bible Study and I had to make this salad – it got rave reviews last year! Served with some rolls and a green salad, it travels easily and is super yum!

Curried Chicken Salad
serves 6 to 8

3-4 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
1/4 cup chopped scallions, white and green parts
1 cup grapes, halved
1 cup whole roasted, salted cashews

1. Preheat oven to 350 degrees. Place the chicken breasts on a sheet pan and run 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 in large bite-size pieces.

2. For the dressing, combine the mayonnaise, wine, chutney, curry powder and 1 1/2 teaspoons salt in the bowl – mix until smooth. (You can use a food processor if you want)

3. Combine the chicken with enough dressing to moisten well. Add the celery, scallions and grapes and mix well.  Refrigerate for a few hours to allow the flavors to blend. Add cashews and grapes (if using) and serve at room temperature. (To roast cashews, place then in a dry saute pan over medium-low heat and stir until they’re a little crisp, about 5 minutes.)

recipe origin: adapted from Barefoot Contessa Family Style Cookbook