Brown FamilyRecipe Book
EST. 2020235 RECIPES
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Soups, Salads & Sides • A family favorite

2020 Cookbook

Curried Chicken and Fruit Salad

Recipe by Meri Brown

Heat
350°F
Time
40–45 min
Makes
Not recorded

Curried Chicken and Fruit Salad, preserved in the Brown Family Cookbook 2020.

01

Ingredients

  • 6 bone-in chicken breasts
  • Dressing: olive oil
  • 2 cups Mayonnaise Kosher salt and ground pepper
  • 1/2 cup rice wine vinegar
  • 1 cup celery, cut into small pieces
  • 1/2 cup sugar
  • 1/2 lb red grapes, cut in half (heaping
  • 1/2 cup apricot jam or mango chutney cup)
  • 2-3 tablespoons curry powder
  • 1/2 cups dried cranberries
  • 1 1/2 teaspoon salt
  • 1/2 cup green onions, white and green
  • 1 teaspoon ground white pepper parts
  • 1 cup roasted, salted cashews or pistachio nuts OR both
  • Chicken: Preheat the oven to 350 degrees F.

02

Method

  1. 01

    Place the chicken breasts on a sheet pan and rub the skin with olive oil Sprinkle liberally with salt and pepper. Roast for 40-45 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.

  2. 02

    Salad: Mix all ingredients together in a salad bowl. Toss well.

  3. 03

    Dressing: In a medium bowl, whisk all dressing ingredients. Toss into salad. Mix well.