Summer go-to salad. You start by roasting 3 whole chicken breasts (bone-in, skin on) in a 350 degree oven for 35-40 minutes, or use the rotisserie chicken for quicker prep. Original recipe from Ina Garten Barefoot Contessa.
Start to finish (using rotisserie chicken): 10 minutes to prep chicken, 10 minutes to put salad together.
Ingredients
- 1 whole rotisserie chicken (or 3 whole chicken breasts, cooked as above)
- 1 1/2 cups mayonnaise
- 1/3 cup dry white wine
- 1 1/2 t salt
- 1/4 cup chutney
- 3 T curry powder
- 1 cup diced celery
- 1/4 cup chopped scallions, white and green parts (2 scallions)
- 1/4 cup raisins or dried cranberries
Directions
- Remove the chicken from the bone, remove skin, and cut into bite-sized pieces.
- Combine mayonnaise, wine, chutney, curry powder, and salt in a food processor. Process until smooth.
- 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.
