A tangy, sweet, and flavorful chicken salad, best served after just a bit of marinating, as the seeds lose their crunch otherwise. Inspired by the Barefoot Contessa. Not your average, fatty chicken salad drenched in mayo.
Ingredients
3 split chicken breast halves
oil
salt
2/3 cup mayo
3 tbsp dry white wine
2 tbsp Hungarian apricot jam
2 tbsp good curry powder
0.5 cup chopped celery
2 tbsp sliced green onions
2 tbsp currants
1/3 cup toasted sunflower seeds
Preparation
Preheat oven to 350F. Rub chicken with oil and season with salt and black pepper. Roast for 50-60 minutes, until chicken is cooked through.
Allow to cool and mix everything else for the marinade, stirring in the seeds, fruit, and celery last.
Dice the chicken and mix into marinade. Allow to sit in the fridge for up to 6 hours. Serve!
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