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Ingredients

  • 3 boneless and skinless chicken breasts
  • 1 1/2 cup good mayonnaise I recommend Hellmann's
  • 3 tablespoons curry powder
  • 1/3 cup raisins I like using the dark raisins but you can also use the golden!
  • 1/3 cup red grapes, halved
  • 1/4 cup scallions about 2 stalks (white and green parts)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • olive oil
  • salt
  • pepper

Instructions

  1. Preheat oven to 350 degrees.

  2. Line a baking sheet with aluminum foil. I like to wash the chicken breasts just in water and then pat them dry with a paper towel. Place the chicken on the baking sheet and drizzle with olive oil. Liberally season with salt and pepper. Bake for about 30-35 minutes or until chicken just reaches 165 degrees internally.

  3. Set chicken aside and let it come to room temperature. In the meantime, in a medium/large mixing bowl, combine the mayonnaise, curry powder, raisins, grapes, scallions, garlic powder and onion powder.

  4. Cut the chicken into cubes about 1/2 an inch or smaller (to your liking). Add the cubed chicken to the mayonnaise mixture and mix until just combined. You can enjoy right away or transfer to the fridge and enjoy later!

  5. I like to toast some multigrain bread drizzled with olive oil, salt and pepper in the oven until crispy and serve the chicken salad on top as an open-face toast!