Curried Chicken Salad

By [e-mail]

From Ann Romney's cookbook. Tastes best if made the day before. I made this January 2014 with some leftover rotisserie chicken. It was good but not great. I think more chicken and less curry might have helped. I used more celery and grapes then it called for (good). I am hoping it will taste better tomorrow as the original recipe said! I also substituted some plain yogurt for some of the mayonnaise.

Ingredients

• 6 chicken breast halves, bone in, skin on (this makes for moister chicken)
• 1/2 t salt
• 1/2 t pepper
• 2 scallions, chopped (can use green onion instead)
• 1 rib celery, chopped
• 1 1/3 cups mayonnaise (or to taste)
• 2 T curry powder
• 1 1/2 cups red seedless grapes, sliced in half
• 1 cup cashews

Preparation

Step 1

Preheat oven to 350 degrees. Place chicken breasts on baking sheet, cover with foil, and roast until done, about 40-50 minutes, depending on size. Cool, discard skin and remove from bones. Cut into chunks.

Place chicken chunks in large bowl. Season with salt and pepper. Add scallions and celery. Mix the mayonnaise and curry powder together, then add to chicken. Add the red grapes and chill. Stir in the cashews just before serving. This tastes even better the following day ,