Curried Chicken Salad is an easy twist on a classic dish. It will have your guests coming back for seconds and asking for the recipe! It has all the creaminess of traditional chicken salad with added zing and flavor from curry powder and chutney. The nuts, raisins, celery, and scallions give it added texture, crunch, and chewiness. Curried Chicken Salad is savory, hearty, and super easy to prep and share!
IngredientsFor the chicken: • 3 whole chicken breasts, bone-in and skin-on • olive oil, to taste • kosher salt, to taste • ground black pepper, to taste For the dressing: • 1 1/2 cups mayonnaise • 1/3 cup white wine, dry • 1/4 cup chutney • 3 tablespoons curry powder • 1 1/2 teaspoons salt For the salad: • 1 cup celery, medium diced • 1/4 cup scallions, chopped, including white and green parts • 1/4 cup raisins • 1 cup cashews, whole and roasted
Preheat the oven to 350 degrees F.
Place the chicken breasts on a sheet pan and rub the skin with the olive oil.
Sprinkle liberally with salt and pepper.
Roast the chicken until the chicken is just cooked at 165 degrees F, about 35-40 minutes.
Set the chicken aside until it is just cool enough to handle.
Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.
Combine the mayonnaise, wine, chutney, curry powder, and the 1 1/2 teaspoon of the salt in the bowl of a food processor fitted with the steel blade.
Process the mixture until it is smooth.
Combine the chicken with enough of the dressing to moisten it well.
Add the celery, scallions, and raisins, and mix it well.
Refrigerate it for at least 2 hours to allow the flavors to blend.
Add the cashews, and serve at room temperature.