Enjoy creating this chicken recipe with a tablespoon of white wine some time soon!
Cheers! Kathy
Curried Chicken Salad with Marionberries
Serves 4
Ingredients
1 lb boneless skinless chicken breasts (approximately 3 chicken breasts)
1 T of olive oil
Salt and pepper to taste
1/3 c reduced fat mayonnaise
1 T dry white wine
2 T mango chutney
½ T curry powder
¼ T lemon juice
¼ t ground ginger
1 green onion chopped
1 celery stalk chopped
¼ c raisins
2 c fresh or frozen Marionberries
½ c roasted salted cashews
Directions
- Heat olive oil in nonstick cooking pan, add chicken breasts and sauté for 5 minutes turn over and sauté for 5 more minutes or until done.
- Season to taste with salt and pepper.
- Remove from pan and cool in refrigerator for 20 –30 minutes.
- Cut meat into ½ inch cubes.
- Combine mayonnaise, wine, chutney, curry powder, lemon juice and ginger in a large bowl.
- Add chicken onions, celery and raisins and fresh or frozen Marionberries; toss to coat.
- Season with salt and pepper.
- If using frozen berries allow salad to sit in refrigerator for ½ hour before serving.
- Immediately before serving add cashews.
Serve on a bed of lettuce or in pocket bread.
©2011 Oregon Raspberry & Blackberry Commission.
Recipe provided by the Oregon Raspberry & Blackberry Commission.