Curried Chicken Salad
Nancy served this delicious salad at our 2017 Tastee Luncheon.
She based this salad on an Ina Garten recipe.
1 whole rotisserie chicken
1 c medium-diced celery (2 large stalks)
¼ c chopped scallions, white and green parts (2 scallions)
¼ c raisins
1 c whole roasted salted cashews
Dressing
1½ c mayonnaise, like Hellman’s
⅓ c dry white wine
¼ c Major Grey’s chutney
3 T curry powder
½ t salt
Remove meat from chicken bones, discard skin and dice chicken into large bite-sized pieces.
Combine mayonnaise, wine, chutney, curry powder, and 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 a few hours to allow the flavors to blend.
Add the cashews and serve at room temperature.