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Tassel Ridge Curried Chicken Salad

Tassel Ridge Curried Chicken Salad


  • 2 whole bone-in skin-on large chicken breasts (at least 1½ lbs each)
  • 1 Tbsp olive or canola oil
  • salt
  • 2 medium celery stalks small diced
  • 2 medium green onions white and green parts, minced
  • 2 Tbsp minced fresh cilantro or parsley, if preferred
  • ¾ –1 cup mayonnaise
  • –2 Tbsp lemon juice
  • 6 Tbsp golden raisins
  • 2 tsp curry powder
  • 1 Tbsp honey
  • salt
  • freshly ground black pepper


  1. Adjust oven rack to middle position. Preheat oven to 400°F. Place chicken on small, foil-lined baking sheet. Brush with oil. Sprinkle with salt. Roast 35 to 40 minutes (chicken should reach 165°F). Cool to room temperature. Remove skin and bones. Shred into bite-sized pieces (you should have about 5 cups).
  2. Combine chicken, celery, onions, cilantro (or parsley), mayonnaise, lemon juice, raisins, curry powder, and honey in large bowl. Add salt and pepper to taste. Serve, or can be refrigerated overnight. Serves 6.
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