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Curried Chicken Salad

Created by Chef Mitchell at the Ginny Lee Cafe and served for 2019 Seneca Lake Wine Trail event: Savory World of Seneca.

Ingredients

  • 3 8oz Chicken Breasts
  • Olive Oil extra virgin
  • tsp Salt
  • ¼ tsp Pepper
  • cup Mayonnaise
  • ½ cup Wagner Vineyards Dry Riesling
  • ¼ cup Chutney
  • 3 tbsp Curry Powder
  • 1 cup Celery (diced)
  • ¼ cup Scallions (chopped)
  • ¼ cup Raisins
  • 1 cup Cashews (salted)

Instructions

  1. Preheat oven to 350.

  2. Place chicken breasts on sheet pan & brush w/ olive oil.  Sprinkle w/ salt and pepper as desired.

  3. Bake for 35-40 minutes.

  4. Set aside to cool. Once cooled dice chicken into bite-sized pieces.

  5. Combine mayonnaise, wine, chutney, curry powder, & salt, mix until smooth.

  6. Combine w/ chicken; add celery, scallions, & raisins.  Mix well.

  7. Refrigerate for several hours to allow flavors to blend.

  8. Add cashews and serve.

  9. Serve with your favorite Wagner wine and enjoy!!