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+ servings

Curried Chicken Salad with Apples and Raisins


  • 3 whole (or 6 split) chicken breasts, bone-in, skin-on
  • olive oil (for roasting the chicken)
  • kosher salt and freshly ground black pepper
  • 1 ½ cups Greek yogurt (or mayo)
  • cup dry white wine
  • ¼ cup chutney (Major Grey's is my favorite)
  • 3 Tbsp curry powder
  • 2 stalks celery, chopped
  • ½ small red onion, chopped
  • ½ apple, chopped
  • ¼ cup raisins (or cut grapes)
  • ½ cup slivered almonds


Roast the Chicken Breasts

  • Preheat the oven to 350 degrees F.
  • Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper.
  • Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.

Chicken Salad

  • For the dressing, combine the Greek yogurt, wine, chutney, curry powder, and 1 ½ tsp salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
  • Combine the chicken with enough dressing to moisten well. Add the celery, onion, apple, and mix well. Refrigerate for a few hours to allow the flavors to blend.
  • Add the slivered almonds and serve at room temperature.