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Curried Chicken Salad
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Description
A throwback favorite, bursting with color, crunch, and flavor.
Ingredients
- FOR THE CHICKEN:
- 6 whole Chicken Breasts (bone In And Skin On)
- 3 Tablespoons Olive Oil
- ½ teaspoons Salt
- ½ teaspoons Pepper
- FOR THE SAUCE:
- 1 cup Mayonnaise
- ½ cups Plain, Low-fat Greek Yogurt
- ¼ cups Mango Chutney
- ⅓ cups White Wine
- 3 Tablespoons Curry Powder
- ¼ teaspoons Salt
- ¼ teaspoons Pepper
- FOR THE SALAD:
- 1 cup Cashews
- ½ cups Celery, Diced
- ¼ cups Raisins
- ¼ cups Red Onion, Diced
- ¼ cups Green Onions, Minced
- ¼ cups Parsley, Minced
Preparation
For the chicken: Preheat oven to 350ºF. Place chicken skin up on a baking sheet. Rub with olive oil, season with salt and pepper. Bake for 40-50 minutes, or until meat is cooked through. Allow to cool. Remove skin and bones and shred or slice meat.
For the sauce: Combine mayo, yogurt, chutney, wine, curry powder, salt and pepper. Stir until thoroughly mixed.
For the salad: Combine cooked chicken, cashews, celery, raisins, red onion, green onions, and parsley in a large bowl. Pour in sauce, a little at a time. Stir and add sauce until evenly coated and incorporated. There may be leftover sauce.
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