1/4 C chopped scallions, white and green parts (2 scallions)
1/4 C raisins
1 C whole roaster, salted cashews
Instructions
Preheat the oven to 350.
Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35-40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken in large bite-size pieces.
For the dressing, combine the mayo, wine, chutney, curry and 1 1/2 tsp. salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.
Originally Submitted
5/20/2011
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