now i don’t have any “famous” recipes, but this comes close. a friend craved this salad when she was pregnant. if i do not bring this salad to a pot-luck dinner, people get really mad. (“where’s your salad?” “you didn’t bring your salad?” “but i was really looking forward to your salad!”) and, i must admit, its really good!!
Curried Chicken Salad
serves 6 to 8
3 chicken breasts, bone in, skin on
Freshly ground black pepper
1 1/2 cups good mayonnaise
1/3 cup dry white wine
1/4 cup Major Grey’s chutney
3 tablespoons curry powder
1 cup medium diced celery
1/4 cup chopped scallions, white and green parts
1/4 cup raisins or 1 cup grapes, halved
1 cup whole roasted, salted cashews
Preheat oven to 350 degrees
Place the chicken breasts on a sheet pan and run the
skin with olive oil. Sprinkle liberally with salt and
papper. Roast for 35 to 40 minutes, until the chicken
is just cooked. Set aside until cool enough to handle.
Remove the meat from the bones, discard the skin, and
dice the chicken in large bite-size pieces.
For the dressing, combine the mayonnaise, wine,
chutney, curry powder and 1 1/2 teaspoons salt in the
bowl – mix until smooth. (You can use a food processor
if you want)
Combine the chicken with enough dressing to moisten
well. Add the celery, scallions and raisins (if using)
and mix well. Refrigerate for a few hours to allow
the flavors to blend. Add cashews and grapes (if
using) and serve at room temperature.
(To roast cashews, place then in a dry saute pan over
medium-low heat and stir until they’re a little crisp,
about 5 minutes.)
i, however, never use raisins and added grapes instead. i’ve also never added the cashews. but not for any particular reason other than forgetfulness.
recipe origin: adapted from Barefoot Contessa Family Style