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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 |
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. |