Curried Chicken Salad

I was really glad that Nathaniel ended up liking this because the recipe makes a lot of chicken salad. It's a Barefoot Contessa recipe and you can adjust it to your taste by making it spicier with more curry powder or sweeter with more chutney. If you want to omit the raisins or cashews, you can (I omit both because I don't like raisins in my savory foods and Chris doesn't usually like nuts).

Curried Chicken Salad from Barefoot Contessa's Family Style cookbook
serves 6

3 whole (6 split) chicken breasts, bone in, skin on (you'll want the skin on to keep the juices in, but get rid of it before putting it in the salad)
olive oil
kosher salt
freshly ground black pepper
1 1/2 cups good mayonnaise (DON'T use Miracle Whip--whatever you do, don't do it!)
1/3 cup dry white wine
1/4 cup Major Grey's chutney
3 tbs curry powder
1 cup medium-diced celery (about 2 large stalks)
1/4 cup chopped scallions, white and green parts (2 scallions)
1/4 cup raisins
1 cup whole roasted, salted cashews

Preheat the oven to 350 degrees.

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 in large bite-size pieces.

For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teas 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, scallions and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.