Curried Chicken Salad Recipe

by Michelle Dudash, Chef and Registered Dietitian Nutritionist

April 23, 2011 • 4 comments

Natural and golden raisins add perfect balance to this spicy chicken salad.
Recipe courtesy of loveyourraisins.com.

Serves: 10

INGREDIENTS:

3 whole (6 split) chicken breasts, bone-in and skin-on*

Olive oil, as needed

Kosher salt and freshly ground black pepper; to taste

1-1/2 cup low calorie, low sodium mayonnaise

1/3 cup dry white wine

1/4 cup chutney

3 tablespoons curry powder

1 cup medium-diced celery (2 large stalks)

1/4 cup chopped scallions, white and green parts (2 scallions)

1/4 cup California golden raisins

1 cup whole roasted, salted cashews

PROCEDURE:

Preheat oven to 350°F. Place chicken breasts on sheet pan; rub skin with olive oil and season with salt and pepper. Roast 35 to 40 minutes until done (170°F); set aside until cool enough to handle. Remove and discard skin and bones. Cut chicken meat into bite-size pieces.

For dressing, in bowl of food processor fitted with steel blade, combine mayonnaise, wine, chutney and curry powder; process until smooth and season to taste.

Combine chicken with enough dressing to moisten well. Add celery, scallions and raisins; mix well. Let stand in refrigerator for a few hours. Warm to room temperature, fold in cashews and serve immediately.

Note: Recipe, prepared as outlined above, is a good source of Iron.

* For a time saver, Michelle recommends using canned chunk chicken breast or rotisserie chicken in place of cooking your own.

Disclosure: California Raisins was Michelle’s client at the time of this post.

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Curried Chicken Salad

By Michelle Dudash, Chef and Registered Dietitian Nutritionist Published: April 23, 2011

• Yield: 10 servnigs (10 Servings)

Natural and golden raisins add perfect balance to this spicy chicken salad.

Ingredients

• 3 whole (6 split) chicken breasts bone-in and skin-on*
• olive oil as needed
• Kosher salt and freshly ground black pepper to taste
• 1 1/2 cups low calorie, low sodium mayonnaise
• 1/3 cup dry white wine
• 1/4 cup chutney
• 3 tablespoons curry powder
• 1 cup medium-diced celery (2 large stalks)
• 1/4 cup chopped scallions white and green parts (2 scallions)
• 1/4 cup California golden raisins
• 1 cup whole roasted, salted cashews

Instructions

1. Preheat oven to 350°F. Place chicken breasts on sheet pan; rub skin with olive oil and season with salt and pepper. Roast 35 to 40 minutes until done (170°F); set aside until cool enough to handle. Remove and discard skin and bones. Cut chicken meat into bite-size pieces.
   
2. For dressing, in bowl of food processor fitted with steel blade, combine mayonnaise, wine, chutney and curry powder; process until smooth and season to taste.
   
3. Combine chicken with enough dressing to moisten well. Add celery, scallions and raisins; mix well. Let stand in refrigerator for a few hours. Warm to room temperature, fold in cashews and serve immediately.
   
4. * For a time saver, Michelle recommends using canned chunk chicken breast or rotisserie chicken in place of cooking your own.
   

• Cuisine: Indian
• Course: Entrée
• Skill Level: Moderate