Curried Chicken Salad with Grapes & Cashews

09282011-curried-chicken-salad

Succulent oven roasted chicken, juicy red grapes, and crunchy cashews in a creamy curry dressing. This recipe was originally posted on my column at  Serious Eats!

Curried Chicken Salad with Grapes & Cashews

Serving Size: 4

Ingredients

  • 3 bone-in, skin-on chicken breasts (or 3 cups cooked chopped chicken)
  • 1 tablespoon olive oil
  • 1-1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup plus 2 tablespoons mayonnaise (recommended: Hellmann's)
  • 1/4 cup plus 2 tablespoons sour cream
  • 1-1/2 tablespoons curry powder
  • 1-1/2 tablespoons honey
  • 3/4 teaspoon salt
  • 1/2 cup salted cashews
  • 3 stalks celery, diced
  • 1 cup seedless grapes, halved
  • 3 scallions, finely sliced
  • Pinch cayenne pepper (optional)

Instructions

  1. Preheat oven to 350°F. Line a baking sheet with aluminum foil.
  2. Arrange chicken breasts skin-side up on baking sheet. Coat with olive oil and sprinkle both sides with kosher salt and pepper. Roast in oven for 35-40 minutes, or until done. Let cool.
  3. In the meantime, combine mayonnaise, sour cream, curry powder, honey and salt in a medium bowl.
  4. When chicken is cool enough to handle, remove skin and pull meat off bones. Cut into small bite-sized pieces. Add chicken to dressing, along with cashews, celery, grapes and scallions; toss well. Taste, adjust seasoning and add pinch of cayenne pepper if desired.