Mixing the juicy pulp of baked chicken with white wine dressing, chutney and curry powder, let the salad stand for a while in fridge so that it is infused. But it should be served at room temperature, sprinkled with cashew nuts. Share with friends: 
Time: one hour. Difficulty: Easy Servings: 6 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 whole (6 halves) chicken breasts
- Olive oil
- Coarse salt and freshly ground black pepper
- 1.5 tbsp. mayonnaise
- 1/3 Art. dry white wine
- 1/4 Art. chutney
- 3 tbsp. l curry powder
- 2 stalks (1/4 tbsp.) Green onions
- 1/4 Art. raisins
- 1 tbsp. roasted salted cashew nuts
- 2 large stems (1 tbsp.) Diced in medium size celery
Recipes with similar ingredients: chicken breasts, chutney sauce, curry, celery, green onion, raisins, cashews, mayonnaise, wine white
Recipe preparation:
- Preheat the oven to 180 ° C. Put the chicken breasts on baking sheet and grease the skin with olive oil. Sprinkle generously with salt. and pepper. Bake for 35-40 minutes. until ready. Let it cool enough to pick up. Separate the meat from the bones discard the skin and chop the chicken into large pieces.
- For refueling: in the bowl of the food processor, setting nozzle, mix mayonnaise, wine, chutney, curry powder and 1.5 hours l salt. Beat until smooth. Another recipe option chutney. Mix chicken with so much dressing to mix It turned out quite wet. Add celery, onions and raisins and mix well. Put in the refrigerator for several hours, so that the salad is saturated. Add cashew nuts and serve room temperature.
