Curried Chicken Salad

Ingredients

• 1 cup medium-diced celery (2 large stalks)
• 6  chicken breasts whole split bone-in
• 3 tablespoons curry powder 
• 0.3 cup cooking wine dry white
• 6 servings kosher salt and pepper black freshly ground
• 1.5 cups mayonnaise good (recommended: Hellman's)
• 0.3 cup chutney (recommended: Major Grey's)
• 6 servings olive oil 
• 0.3 cup raisins 
• 1 cup roasted salted whole
• 0.3 cup scallions white green chopped (2 scallions)

Equipment

• food processor
• bowl
• frying pan
• oven

Directions

1. Watch how to make this recipe.
2. Preheat the oven to 350 degrees F.
3. Place the chicken breasts on a sheet pan and rub the skin with olive oil.
4. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle.
5. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.
6. For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
7. Combine the chicken with enough dressing to moisten well.
8. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend.
9. Add the cashews and serve at room temperature.