One of our favorite things to do in the Rockies during summertime is take our products outside with some good homemade food and enjoy a picnic. What a great way to connect with nature and nourish your body and spirit. We've come up with some great picnic recipes that we want to share with you! Here's one of our favorites - the simple and incredibly delicious Curry Chicken Salad.
3 whole (6 split) chicken breasts, bone-in, skin-on
Kosher salt and freshly ground black pepper
1 1/2 cups good mayonnaise (recommended: Hellman's)
1/3 cup dry white wine
1/4 cup chutney (recommended: Major Grey's)
3 tablespoons curry powder
1 cup medium-diced celery (2 large stalks)
1/4 cup chopped scallions, white and green parts (2 scallions)
1/4 cup halved green grapes
1 cup whole roasted, salted cashews
Season 3 chicken breasts with olive oil and salt/pepper. Roast chicken breasts on a sheet pan for 35-40 minutes. Set aside to cool enough to handle then dice chicken into bite-size pieces.
For the dressing, combine mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in a food processor. 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.