Curried chicken salad
Indulge in the vibrant flavors of a curried chicken salad, a tantalizing blend of aromatic spices and tender chunks of savory chicken.
Ingredients:
- 3 whole (6 split) chicken breasts, bone-in, skin-on
- Olive oil
- Kosher salt and freshly ground black pepper
- 1/3 cup dry white wine
- 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 raisins
- 1 cup whole roasted, salted cashews
Instructions:
- Preheat the oven to 180 °C.Place the chicken breasts on a baking sheet and coat the skin with olive oil. Season generously with salt and pepper. Bake for 35 to 40 minutes, or until the chicken is cooked through. Let it cool down. Take out the meat from the bones, discard the skin, and chop the chicken into large bite-sized pieces.To make the dressing, mix together the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons of salt in the bowl of a food processor with the steel blade attachment. Blend until creamy.Toss the chicken with enough dressing to coat thoroughly. Add the celery, green onions, and raisins, and toss to combine. Chill for a couple of hours to let the flavors meld. Mix in the cashews before serving at room temperature.
Summary:
- Calories: 4821 kcal
- Fat: 375 g
- Protein: 215 g
- Carbs: 145 g
- Potassium: 4694 mg
- Magnesium: 736 mg