Curried Chicken Salad with Marionberries

Marionberry Cashew Curried Chicken

Whether wrapped in lettuce or sandwiched between your favorite bread slices, this hearty and flavorful curried chicken salad will feed your inner foodie.

Serves 4-8

Ingredients Preparation

  • 1 lb. boneless skinless chicken breasts (approximately 3 chicken breasts)
  • 1 tablespoon of olive oil
  • salt and pepper to taste
  • 1/4 cup dry white wine
  • 1/4 cup golden raisins
Chicken Steps

  1. Heat olive oil in nonstick cooking pan over medium heat, pat chicken breasts dry, season with salt and pepper and add to the pan. Allow chicken to cook for about 5 minutes, then turn over and cook another 5 more minutes or until done.
  2. Pour in the wine and raisins. Remove chicken from the pan and cool in refrigerator for 20 –30 minutes.
  3. Meanwhile, scrape up any browned bits in the pan, and mix with the wine and raisins. Let mixture rest in pan while chicken is cooling.
  4. When chicken has cooled, shred using two forks and then pour wine and raisins over chicken. Set aside.

  • 1/3 cup reduced fat mayonnaise
  • 2 tablespoons mango chutney
  • 1/2 Tablespoon curry powder
  • 1/2 Tablespoon lemon juice
  • 1/2 teaspoon ground ginger
  • 1 stalk green onion, sliced thinly on the bias
  • 1 celery stalk, sliced thinly on the bias
  • 2 cups fresh or frozen Marionberries
  • 1/2 cup roasted salted cashews
  • 1 small bunch cilantro
  • 1 head Radicchio, leaves left whole and separated
Salad Steps

  1. Combine mayonnaise, chutney, curry powder, lemon juice and ginger in a large bowl.
  2. Add chicken mixture, onions, celery and fresh or frozen Marionberries and toss to coat.
  3. Season with salt and pepper.
  4. If using frozen berries allow salad to sit in refrigerator for a half hour before serving.
  5. When ready to serve, portion salad into Radicchio leaves and garnish with cashews and cilantro sprigs.
  6. Alternatively, you can serve as a sandwich on your favorite bread.

Comments are closed.