Curried Chicken Salad

neil bougourd | 14 January, 2022


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

Olive oil

Kosher salt and freshly ground black pepper

1 1/2 cups good 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 raisins

1 cup whole roasted , salted cashews ( optional)



In a preheated 350º oven, place chicken breast on a sheet pan and rub with olive oil and season generously with salt & pepper.

Roast 35 – 40 minutes until chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones and chop the chicken into bite size pieces.

Combine mayo, wine, chutney, curry powder, and 1 tsp of salt. Process until smooth. Combine the chicken with the dressing and add celery, raisins, and scallions – mix together. Refrigerate for a few hours to allow flavours to blend .

Serve at room temperature – add cashews (if using) just before serving