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Tassel Ridge Curried Chicken Salad

Ingredients

  • 1 cup chicken broth
  • 1 cup water
  • 1¼ lb boneless, skinless chicken breasts, not more than ¾ thick
  • 2 medium celery stalks, thinly sliced
  • 2 medium green onions, thinly sliced
  • 2 Tbsp chopped cilantro
  • ¾–1 cup mayonnaise
  • 1½–2 Tbsp lemon juice
  • 6 Tbsp golden raisins
  • 2 tsp curry powder
  • 1 Tbsp honey
  • salt
  • freshly ground black pepper

Instructions

  1. Bring broth and water to boil in medium saucepan. Add chicken. Simmer, covered, for 8 minutes. Turn heat off. Let chicken stand in liquid in covered saucepan for 20 minutes, or until cooked through (chicken should reach 165°F). Remove chicken from broth. Refrigerate until cooled completely. Cut into bite-sized pieces. Combine chicken, celery, onions, cilantro, mayonnaise, lemon juice, raisins, curry powder, and honey in large bowl. Add almonds. Season with salt and pepper to taste. Serves 4–6.

    Serving Suggestion—Serve with naan or toasted pita triangles.

Recipe Notes

Wine Recommendation—Tassel Ridge Rockets Glare Rosé®

Rockets Glare Rosé® is a sweet rosé with cherry on the nose, bright red cherries on the palate, and green apple on the finish. Made from Sabrevois and La Crosse grapes grown in our Mahaska County, Iowa, vineyards, try Rockets Glare Rosé with your favorite spicy foods. Serve chilled.