Total:
1 hr
Active:
5 min
Yield:
6 servings
Level:
Easy
Total:
1 hr
Active:
5 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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.

Pairs well with Chardonnay

More from:

Easter

IDEAS YOU'LL LOVE

Chicken in Creamy Tomato Curry: Chicken Tikka Masala

Recipe courtesy of Aarti Sequeira

Curry Chicken Salad

Recipe courtesy of Food Network

Chinese Chicken Salad

Recipe courtesy of Ina Garten

Chicken Salad, Avocado and Cheddar Panini

Recipe courtesy of Trisha Yearwood

Chicken Curry

Recipe courtesy of Palak Patel

Easy Chicken Curry with Vegetables

Recipe courtesy of Melissa d'Arabian

Mustard Chicken Salad

Recipe courtesy of Ina Garten

Chicken Salad

Recipe courtesy of Food Network Kitchen

Curry Chicken Pot Pie

Recipe courtesy of Alton Brown

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking