Chicken Curry Salad

By Cheryl Coleman


There used to be a local deli that served a really great Chicken Curry Salad. Unfortunately they've closed. I've tried to recreate their dish and think this is pretty close to the mark.

Ingredients

  • 3 Whole (6 split) chicken breasts, bone-in, skin-on
  • Olive Oil
  • Kosher Salt and freshly ground Black Pepper
  • 3/4 Cup Golden Raisins (or dried cranberries)
  • 2 Green Onions, chopped
  • 3 Stalks Celery, chopped very small
  • 1 Cup Mayonnaise
  • 1/2 Cup Plain Greek Yogurt
  • 1/3 Cup dry white wine
  • 1/4 Cup Chutney
  • 3 Tablespoons Curry Powder
  • 1/2 Cup Slivered Almonds

Directions

  • Preheat oven to 350 degrees.
  • Place the chicken breasts on a sheet pan and rub the skin with olive oil.
  • Sprinkle liberally with salt and pepper.
  • Roast for 35-45 minutes, until just cooked.
  • Set aside until cool enough to handle.
  • Remove meat from the bones, discard the skin, and dice the chicken into bite-size pieces.
  • Add raisins, onions and celery to the chicken and set aside.
  • In a small bowl, combine the mayonnaise, yogurt, wine, chutney and\'a0curry powder.
  • Pour the dressing over the salad ingredients and gently toss to combine. Chill for several hours, or overnight.
  • Toast the almonds in a small dry skillet over medium-high heat until fragrant and beginning to turn golden, 2-3 minutes. Set aside.

Serve salad over mixed greens. Before serving, sprinkle with the toasted almonds. Pairs well with a nice crusty French bread. Serves six.




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Copyright 2018 by Cheryl Coleman. All rights reserved.


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