Chicken salad with curry sauce

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 6

After tossing the succulent baked chicken with a dressing of white wine, chutney, and curry powder, let the salad sit in the refrigerator for a while to infuse. Serve at room temperature, sprinkled with salted cashews.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 whole (6 halves) chicken breasts
Olive oil
Coarse salt and freshly ground black pepper
1.5 cups mayonnaise
1/3 cup dry white wine
1/4 cup chutney
3 tbsp. curry powder
2 stalks (1/4 cup) green onions
1/4 cup raisins
1 cup roasted salted cashews
2 large stalks (1 cup) medium diced celery

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken breasts, chutney sauce, curry, celery, green onions, raisin, cashew nuts, mayonnaise, white wine

Cooking the dish according to the recipe:

Preheat oven to 180°C.

Place the chicken breasts on a baking sheet and brush the skin with olive oil. Season generously with salt and pepper. Bake for 35-40 minutes until cooked through. Let cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken into large pieces.
For filling: In the bowl of a food processor fitted with the blade attachment, combine the mayonnaise, wine, chutney, curry powder, and 1.5 teaspoons of salt. Blend until smooth. Alternative recipe chutney.

Toss the chicken with just enough dressing to moisten the mixture. Add the celery, onion, and raisins and mix well. Refrigerate for a few hours to allow the salad to marinate. Stir in the cashews and serve at room temperature.

Categories:

recipe / Dinner / Salads / Salads with meat / / Ina Garten / The Barefoot Countess

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