Curried Chicken Salad
Serves 4-6
Ingredients
- 4 split bone-in chicken breasts with skin (or 4 cups cooked, shredded chicken)
- olive oil
- salt
- 3-4 celery stalks, finely diced
- 3 tbsp chopped chives
- ¼ cup minced flat-leaf parsley
- 2 cups seedless red grapes, halved (or quartered)
- 1 apple, cored & diced (optional: sprinkle with lemon juice to prevent discoloration)
- ½ cup toasted pecans or sliced almonds
Curry-Mango Chutney Dressing
- 2 tbsp mayonnaise
- juice of ½ lemon
- 1½ - 2 tsp curry powder
- ⅓ cup mango chutney ((Major Grey's chutney used in this recipe)
- ¼ cup olive oil
- ½ tsp kosher salt
- ½ tsp pepper
Equipment
- parchment paper-lined baking sheet
- instant-read thermometer
How-to
- Preheat oven to 350º
- Place chicken pieces on a parchment-paper lined baking sheet
- Drizzle chicken pieces with olive oil and rub into both sides
- Rub chicken breasts on both sides with salt
- Roast 40-45 minutes, until just cooked (check at 40 minutes), reaching an internal temperature of 160-165º
- When chicken is cool enough to handle, remove the skin, then remove the meat from the bone and shred by hand into thin strips. Refrigerate, covered until ready to use
- In a large serving bowl, combine the chicken, celery, chives, parsley, grapes and apple
- To make the dressing, in a small bowl, whisk together all of the dressing ingredients
- Add dressing to the chicken salad and mix well to combine