Curried Chicken Salad

3 whole chicken breasts, bone-in, skin on
Olive oil
Kosher salt and freshly ground pepper
1-1/2 cups mayonnaise
1/3 cup dry white wine
1/4 cup chutney
1 Tbsp 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 walnuts or pecans


Preheat oven to 350°


Place chicken breasts on a sheet pand and rub skin with olive oil. Sprinkle with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove meat from bones, discard skin and dice into bite-sized pieces.

For the dressing, combine mayonnaise, wine, chutney, curry powder and 1-1/2 tsp salt in the bowl of a food processor fitted w/steel blade. Process until smooth.

Combine the chicken with enough dressing to moisten well. Add the celery, scallions and raisins, mix well. Refrigerate a few hours for flavors to blend. Add nuts and serve at room temp.


This recipe comes from the kitchen of Barbara Kieran