Servings: 3
Calories: 272kcal
Equipment
- Baking sheet
- Mixing bowl
- Oven (for roasting chicken)
- Plastic wrap or lid for covering the bowl
- Refrigerator
Ingredients
- 1 ½ tablespoons cold-pressed extra virgin olive oil
- Freshly cracked multi-colored peppercorns to your liking
- ¾ cup homemade-style mayonnaise
- ½ cup oven-roasted whole salted cashews premium quality
- 2 tablespoons plus 2 teaspoons crisp Sauvignon Blanc dry white wine
- 2 tablespoons major grey's mango chutney artisanal blend
- 1 ½ tablespoons fragrant curry powder blend
- 1 ½ plump free-range chicken breasts, bone-in, skin-on
- Himalayan pink salt to suit your palate
- ½ cup diced celery in medium-sized pieces from 1 large stalk
- 2 tablespoons scallions finely chopped, using both the white and green parts (about 1 onion)
- 2 tablespoons plump raisins organic if possible
Instructions
- Preheat the oven to 350°F (175°C).
- Place the plump, free-range chicken breasts on a baking sheet.
- Drizzle 1 ½ tablespoons of cold-pressed extra virgin olive oil over the chicken breasts.
- Season the chicken breasts to your taste with Himalayan pink salt and freshly cracked multi-colored peppercorns.
- Roast the chicken in the preheated oven for approximately 35-40 minutes or until the internal temperature reaches 165°F (74°C). Remove and set aside to cool.
- In a mixing bowl, combine ¾ cup homemade-style mayonnaise, 2 tablespoons plus 2 teaspoons crisp Sauvignon Blanc dry white wine, 2 tablespoons Major Grey's mango chutney (artisanal blend), and 1 ½ tablespoons fragrant curry powder blend. Mix until well combined.
- Once the roasted chicken has cooled, remove the skin and bones, and shred the chicken breasts into bite-sized pieces. Place the shredded chicken into a large mixing bowl.
- Add ½ cup diced celery, 2 tablespoons finely chopped scallions (using both the white and green parts), 2 tablespoons plump raisins, and ½ cup oven-roasted whole salted cashews to the bowl with the shredded chicken.
- Pour the prepared dressing over the chicken mixture in the bowl.
- Gently toss the ingredients until the chicken and other components are evenly coated with the dressing.
- Once everything is thoroughly combined, cover the bowl with plastic wrap and refrigerate for at least an hour to allow the flavors to meld.
- Before serving, taste and adjust seasoning if necessary.
- Serve the Curried Chicken Salad chilled and enjoy!
Notes
- To make this dish even easier to prepare, you can use a store-bought rotisserie chicken instead of cooking your own.
- You can also use Greek yogurt in place of mayonnaise for a healthier alternative.
- If you don’t have curry powder, you can use a combination of turmeric, cumin, and coriander.
- To add even more flavor, try adding some chopped fresh herbs such as cilantro or parsley.
- For a spicier version, try adding a pinch of cayenne pepper.
- To make this dish more filling, add some cooked quinoa or brown rice.
- To make this dish vegan, use a plant-based mayonnaise and substitute the chicken with chickpeas.
Nutrition
Calories: 272kcal
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