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Curried Chicken Salad with Wagner Dry Riesling

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

Prep Time 15 minutes
Cook Time 43 minutes


  • (3) 8 oz 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)


  1. Preheat oven to 350.

  2. Place chicken breasts on a sheet pan and brush with olive oil.  Sprinkle with 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, and 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!!