Curried Chicken Salad with Grapes and Cashews Print Email

3 bone-in, skin-on chicken breasts (or 3 cups cooked chopped chicken)
1 tablespoon olive oil
1-1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup plus 2 tablespoons mayonnaise (recommended: Hellmann's)
1/4 cup plus 2 tablespoons sour cream
1 1/2 tablespoons curry powder
1 1/2 tablespoons honey
3/4 teaspoon salt
1/2 cup salted cashews
3 stalks celery, diced
1 cup seedless grapes, halved
3 scallions, finely sliced
Pinch cayenne pepper (optional)

Preheat oven to 350F. Line a baking sheet with aluminum foil.

Arrange chicken breasts skin-side up on baking sheet. Coat with olive oil and sprinkle both sides with kosher salt and pepper. Roast in oven for 35-40 minutes, or until done. Let cool.

In the meantime, combine mayonnaise, sour cream, curry powder, honey and salt in a medium bowl.

When chicken is cool enough to handle, remove skin and pull meat off bones. Cut into small bite-sized pieces. Add chicken to dressing, along with cashews, celery, grapes and scallions; toss well. Taste, adjust seasoning and add pinch of cayenne pepper if desired.

serves 4, active time 30 minutes, total time 45 minutes
Jennifer Segal,

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