Curried Chicken Salad

The Barefoot Contessa never disappoints, does she? I put her new cookbook (Make It Ahead) on my Christmas list, so if my dear husband is reading this post, let this serve as a reinforcement that I actually expect (demand?) it to be under the tree. I saw Ina make this chicken salad years ago on her Saturday morning show, long before I even understood that I could like chicken salad. And last week, I had a light bulb moment as I was trying to think of another chicken dish to serve my husband--so Google helped me find the recipe and off we went. Wow. If you like curry and chicken--this is for you. If you don't like curry...what is wrong with you? I'm kidding (sort of). If you don't like curry, then pass this one by. The golden raisins and cashews in this salad up the ante, and it's honestly the best non-traditional chicken salad I've ever had. It's even better the next day.

Curried Chicken Salad

-adapted from foodnetwork.com (replaced half the mayo with Greek yogurt)

-6 chicken breasts, cooked and shredded

-3/4 cup light mayo

-3/4 cup Greek yogurt

-1/3 cup dry white wine

-1/4 cup Major Grey's mango chutney (this isn't a brand, but rather a style of chutney. You'll find it easily in the ethnic food section of Hy-Vee)

-3/4 t. salt 

-3 T curry powder (I used mild)

-1 cup diced celery

-1/4 cup diced green onions (white and green parts)

-1/4 cup golden raisins (Ina uses regular raisins, but I find the golden ones so much more palatable)

-1 cup whole cashews

For the dressing: Combine the mayo, yogurt, wine, chutney, salt, and curry powder in a food processor and mix well. Place the chicken in a large bowl and add enough dressing to moisten and coat chicken lightly. Add celery, green onions, golden raisins, and cashews and stir well. Add more dressing if you need it, but I assure you that you won''t use it all. Throw in the fridge for a few hours to allow the flavors to blend.