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Recipe Name: Curried Chicken Salad Difficulty: Easy
Source: Modified version of Barefoot Contessa Family Style Serving Size:
Ethnicity: Indian Comments:
Base: Chicken Sooo yummy! Can easily be halved. This is a large batch recipe for a good size crowd. I like putting the salad in baked wonton  
Course: Appetizer
Preparation Time: 30-60 Minutes

6 Each(s) boneless chicken breasts (approx. 4-5 pounds)
2 Cup(s) Good mayonnaise (I use Hellman's)
3/4 Cup(s) Mango Chutney (Major Grey's)
1/2 Cup(s) Curry powder
4 Each(s) large stalks medium-diced celery
4 Each(s) chopped scallions, white and green parts
3/4 Cup(s) craisins
1 Each(s) large chopped Granny Smith apple
1 Cup(s) Non-fat plain Greek yogurt
Preheat the oven to 350F.

Place the chicken breasts in a large baking dish or on a sheet pan and rub the skin (if there is any) with the olive oil. Sprinkle liberally with salt and pepper. Roast for 45-50 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the skin, and dice the chicken into large bite-size pieces.

For the dressing, combine the mayo, yogurt, chutney curry powder, and 1-1/2 teaspoons of salt in a bowl or food processor. Mix until smooth.

Combine the chicken with just enough dressing to moisten well. Add the celery, scallions, raisins and apples and mix well. Refrigerate for a few hours to allow the flavors to blend. If desired, garnish with a few slivered almonds, or whole cashews.

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