Curried Chicken Salad

It's the old deli classic that I make often at home. It has a complex and yet clean tasting and makes a perfect light lunch meal as a wrap or salad. This Ina's recipe yields the most juicy chicken that can be used in any chicken salad dish. 

Ingredients

nocoupons

• 3 whole (6 split) chicken breasts, bone-in, skin-on
• Olive oil
• sea salt and freshly ground black pepper
• 1 1/2 cups mayonnaise
• 1/3 cup dry white wine
• 1/4 cup chutney (recommended: Major Grey's)
• 3 tablespoons curry powder
• 1 cup medium-diced celery (2 large stalks)
• 1/4 cup chopped scallions, white and green parts (2 scallions)
• 1/4 cup raisins
• 1 cup whole roasted, salted cashews

Directions

1. Preheat the oven to 350 degrees F.
2. Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. 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 into large bite-size pieces.
3. For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt. Mix well.
4. Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.