Chicken Curry Salad

Today’s recipe is a mix of two of our favorites, the Gelson’s Chicken Curry Salad and Queen Ina’s Chicken Curry Salad.

For years, we tried to figure out how to make Gelson’s Chicken Curry Salad, and it wasn’t until one day that we saw watched Ina make her variation on The Barefoot Contessa that we realized how similar the two recipes were.

What You Need

Sheet Pan
Blender/Food Processor
Mixing Bowl
Mixing Spoon

Ingredients

4 chicken breasts
1 cup Mayonaise
1/3 cup white wine (such as Sauvignon Blanc, Pinot Grigio, Pinot Gris, Pinot Blanc, Sémillon,)
1/4 cup mango chutney (Mango Ginger from Trader Joe’s adds a nice bite)
3 tablespoons curry powder
1 1/4 cup celery (chopped)
1/3 cup green onions (whole onion chopped)
1/4 cup raisins (roughly chopped)
1 granny smith (bite size pieces)
1 red delicious (bite size pieces)
1/4 cup shredded coconut (optional)
1/4 cup cashew cashews (optional)
Kosher Salt
Pepper
Olive Oil

**Don’t cut the apple until just before you mix everything together, otherwise it will oxidize**

Step 1:

Preheat the oven to 350°. While the oven is heating up, place the chicken on a sheet pan and rub with olive oil. We use garlic olive for more flavor. Sprinkle generously with kosher salt and pepper. If you’re doing bone in chicken, cook for about 40 minutes.

If using boneless and skinless, cook for about 20 to 25 minutes. When chicken is cooked, let cool and then cut into bite sized pieces. Obviously, remove the bones and skin, if using bone in chicken.

Step 2:

In a blender place mayonnaise, wine, chutney, curry and a sprinkle of salt. Blend until smooth.

As usual, our kitchen helper Peaches was envious of all the food.

Step 3:

In a bowl, mix a little of the dressing with the chopped chicken. Chop the apples and mix them in. Add the celery, green onions and raisins. Mix together, adding a little more dressing. Dress to your liking, you don’t need to use all the dressing if you don’t want to.