Curry Chicken Salad Recipe

This is a quick and innovative variation of traditional chicken salad. The golden raisins add some sweetness to balance out the peppery flavors of the celery and the nuts. To save more time, use a precooked rotisserie chicken from the grocery store. Generally i serve it as a sandwich on some good whole wheat bread, but serving it on a croissant would be very good as well.

Ingredients

1.5 cup mayonnaise (maybe more or less)
1/2 cup mango chutney
1 chicken
3 tablespoons curry powder
1/2 cup coarsely chopped walnuts
1/2 cup golden raisins
3/4 cups finely chopped celery

Procedure

Preheat oven to 400 degrees. Place chicken in a roasting pan and season with salt and pepper. Cook the chicken for 30 minutes and then reduce heat to 375. Continue cooking the chicken for an additional 45 minutes to an hour until the internal temperature reaches 165 degrees. Remove chicken from oven and allow it to cool. De-bone the chicken and cut the meat into rustic chunks.

Combine all ingredients in a bowl. Cover and refrigerate overnight to let flavors marry. Serve on sandwiches made with some nice soft bread.

June 12, 2009 Posted in: Cooking Techniques