Those that know me know my true loves (and I’m not talking about Doug). These loves include cheese, ice cream, sushi (not all at once, of course) … and chicken salad and the Barefoot Contessa can’t be forgotten either.
When I was thinking about my next recipe to post, I realized I have never shared one of my truly favorite Barefoot Contessa recipes—and one of my all-time favorite recipes period: curried chicken salad.
For those that love chicken salad like me, this recipe takes it to a completely different level. It envelopes the chicken in a rich curry sauce, and incorporates raisins or currants (my personal fav) and cashews.
I promise that after you take one bite, you won’t go back to your traditional (aka boring) chicken salad recipe again.
CURRIED CHICKEN SALAD
3 boneless, skinless chicken breasts
1½ cups mayonnaise
1/3 cup dry white wine
¼ cup chutney
3 tablespoons curry powder
1 cup medium-diced celery
¼ cup chopped scallions, white and green parts
¼ cup raisins (or currants)
1 cup whole roasted, salted cashews
- Poach your chicken breast in water or chicken broth (Barefoot Contessa roasts bone-in, skin-on chicken breasts with olive oil, salt, and pepper, but I’m not as fancy as her).
- Dice the chicken (however you want to prepare it) into large bite-size pieces.
- For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1½ teaspoons of salt in the bowl of a food processor. Process until smooth.
- Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins (or currants), and mix well.
- Refrigerate for a few hours to allow the flavors to blend.
- Add the cashews and serve at room temperature.