Curried Chicken Salad - Easy to double or triple the recipe!
- 6 skinless chicken breasts
- 1 1/2 cups mayonnaise
- 1/3 cup dry white wine
- 1/4 cup chutney
- 3 tablespoons curry powder
- 2 large celery stalks, finely diced
- 2 scallions, chopped
- 1/4 cup golden raisins
- 1 cup whole roasted & salted cashews
Salt your chicken with kosher salt & black pepper. Heat a little olive oil and a pat of butter in a preheated stainless steel skillet and brown your chicken breasts on both sides - do not over cook so they stay moist.
Depending on the size of your skillet, you may want to cook them in two batches. Set them aside to cool a bit.
In a food processor or a blender combine the mayo, the wine, chutney, curry powder, and 1 1/2 tsp. of salt and process until smooth.
Cut your chicken in cubes (I use kitchen shears for this) and mix the chicken with the sauce. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours or overnight for best flavor. Serve at room temperature. Mix cashews in just prior to serving.