Curried Chicken Salad

• Serves: 6-8

• Time: 1 hr 30 mins

• Active: 15 minutes

• Level: Easy

INGREDIENTS

4-5 boneless skinless chicken breasts

Olive oil

Kosher salt and freshly ground black pepper

1 1/2 cups good mayonnaise

1/3 cup dry white wine

1/4 cup chutney (recommended: Major Grey's)

2 1/2 tablespoons curry powder

2 cups medium-diced celery (5 large stalks)

1/3 cup chopped scallions, white and green parts (3 scallions)

3 cups red grapes (halved)

1 1/2 cups whole roasted, salted cashews

DIRECTIONS

Preheat the oven to 350 degrees F.

Place the chicken breasts on a sheet pan and rub with olive oil. Sprinkle liberally with salt and pepper. Roast for 25 to 30 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Dice the chicken into large bite-size pieces.

For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 teaspoon 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 grapes, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.

Store in the fridge for up to a week for a great lunchtime snack!