Warren and I love this recipe. Thought I’d share in case anyone is interested 🙂
6 chicken breasts
1 cup mayonnaise
2 teaspoons Madras curry powder
1 tablespoon soy sauce
1/4 cup Major Grey’s mango chutney
1/4 cup milk
1 teaspoon salt
2 cups diced celery (I usually leave this out because W and I hate celery, but to each his own)
2 cup red grapes, halved (I usually add an extra cup)
2 tablespoons chopped fresh chives
1 cup whole, roasted, salted cashews
Preheat the oven to 350.
Place chicken breasts on sheet and rub with olive oil. Sprinkle liberally with salt and pepper (you almost can’t over-do this step). Roast for 40 minutes, or until chicken is cooked. Set aside until cool enough to handle. Dice the chicken into bite-sized pieces.
For the dressing, combine mayonnaise, curry powder, soy sauce, chutney, milk, and salt. Mix until smooth.
Combine the chicken with celery, grapes, and chives. Add the dressing and mix. Refrigerate for a few hours to allow the flavors to blend (you can skip this if you don’t have time). Stir in the cashews before serving. Serve on croissants, rolls, etc.
Haven’t tried it yet Hannah, but I want to. Sounds delicious, I love that it has mango chutney AND curry in it. I have a similar recipe, my favorite chicken salad recipe calls for curry!