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RECIPE # 4990 CURRIED CHICKEN SALAD Wednesday April 10, 2013

RECIPE # 4990 CURRIED CHICKEN SALAD Wednesday April 10, 2013

CREATED Apr 10, 2013

JIM HAGY / CHEF'S MARKET CAFE & TAKE AWAY

2 lbs of chicken breast, skinless, boneless

Olive oil as needed

3 tablespoons of curried powder

½ teaspoon of salt

1 tablespoon of lemon pepper

1/2 cups good mayonnaise

1 cup of Greek plain yogurt

1/3 cup of pine nuts

1/3 cup currant

¼ cup of Major Grey Chutney ( mango chutney )

1 cup of medium diced celery

¼ cup of purple onion finely chopped

Preheat the oven to 350 degrees

Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with curry powder, salt and lemon pepper. Rub in seasoning. Roast for 35 to 40 minutes until the chicken is just cooked. Set aside until cool enough to handle, then dice. For the dressing, combine the mayonnaise, yogurt, chutney in a mixing bowl. Combine the chicken with enough dressing to moisten well. Add the celery, onions, currants, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the pine nuts and serve.