Curried Chicken Salad
- Level: Easy
- Total: 1 hr
- Prep: 5 min
- Cook: 55 min
- Yield: 6 servings
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- Nutritional Analysis
- Per Serving
- 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
- Level: Easy
- Total: 1 hr
- Prep: 5 min
- Cook: 55 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
Directions
- 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.
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Recipe Review Highlights
The recipe features a well-balanced mix of complex flavors and textures. The sweet and tangy sauce, combined with the moist chicken, vegetables, and other sweet and savory elements, creates a delightful and sophisticated chicken salad.
Many people have successfully substituted ingredients based on what they had on hand. Common substitutes include using yogurt instead of mayo, different types of nuts (like almonds or pine nuts), dried fruits (such as cranberries or craisins) instead of raisins, and various types of chutney or jams. Some also added other ingredients like apples, grapes, or carrots to enhance the flavor.
This recipe is versatile and has been used for various occasions, including picnics, potlucks, and summer lunches. Many people have enjoyed it as a main dish or a component in wraps, sandwiches, and lettuce cups.
