INA GARTEN'S CURRIED CHICKEN SALAD

Ina Garten's Curried Chicken Salad image

Provided by SarahBeth

Time 3h

Yield 1 medium bowl full, 4-6 serving(s)

Number Of Ingredients 12

3 whole chicken breasts, bone-in, skin-on
3 tablespoons olive oil
kosher salt, to taste
fresh ground black pepper, to taste
1 1/2 cups mayonnaise
1/3 cup dry white wine
1/4 cup major grey's chutney
3 tablespoons curry powder
1 cup medium-diced celery (2 large stalks)
1/4 cup green onion, chopped, white and green parts (about 2 onions)
1/4 cup raisins
1 cup whole roasted salted cashews

Steps:

Preheat the oven to 350 degrees.
Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice chicken in large bite-size pieces.
For the dressing, combine the mayonnaise, wine, chutney and curry powder, and 1 ½ teaspoons 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.