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

Ingredients: 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

Directions: 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.

Scale this recipe^[?]