Curried Chicken Salad with Marionberries

Curry powder and remarkable marionberries reinvent a classic, adding complex flavors. Served as salad or sandwich, your lunches are about to level up!

curried chicken salad with marionberries

Ingredients

1 LB boneless skinless chicken breasts (approximately 3 chicken breasts)
1 T of olive oil
salt and pepper to taste
1/4 C dry white wine
1/4 C golden raisins
1/3 C reduced fat mayonnaise
2 T mango chutney
1/2 T curry powder
1/2 T lemon juice
1/2 t ground ginger
1 stalk green onion, sliced thinly on the bias
1 celery stalk, sliced thinly on the bias
2 C fresh or frozen Marionberries
1/2 C roasted salted cashews
1 small bunch cilantro
1 head Radicchio, leaves left whole and separated

Preparation

Step 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.

Step 2
Allow chicken to cook for about 5 minutes, then turn over and cook another 5 more minutes or until done.

Step 3
Pour in the wine and raisins.

Step 4
Remove chicken from the pan, cool at room temperature and then chill in refrigerator for 20 –30 minutes. 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

Step 5
When chicken has cooled, shred using two forks and then pour wine and raisins over chicken. Set aside.

Step 6
Combine mayonnaise, chutney, curry powder, lemon juice and ginger in a large bowl. Add chicken mixture, onions, celery and fresh or frozen Marionberries and toss to coat. Season with salt and pepper.