Easy Like Springtime Curried Chicken Salad with Wagner Vineyards Dry Riesling
This recipe was created by Chef Mitchell at the Ginny Lee Café at Wagner Vineyards overlooking beautiful Seneca Lake. The Ginny Lee will be opening for spring, serving lunch Friday-Sunday, 11am to 3pm (until 4 pm Saturdays), starting March 15, 2024.
Prep Time: 15 mins
Cook Time: 45 mins
Ingredients
- (3) 8 oz chicken breasts
- Extra virgin olive oil
- 1½ tsp salt
- ¼ tsp pepper
- 1½ cup mayonnaise
- ½ cup Wagner Vineyards Dry Riesling
- ¼ cup chutney
- 3 tbsp curry powder
- 1 cup celery (diced)
- ¼ cup scallions (chopped)
- ¼ cup raisins
- 1 cup cashews (salted)
Instructions
- Preheat oven to 350 degrees F.
- Place chicken breasts on a sheet pan and brush with olive oil. Sprinkle with salt and pepper as desired.
- Bake for 35-40 minutes.
- Set aside to cool. Once cooled, dice chicken into bite-sized pieces.
- Combine mayonnaise, wine, chutney, curry powder, and salt, mix until smooth.
- Combine w/ chicken; add celery, scallions, & raisins. Mix well.
- Refrigerate for several hours to allow flavors to blend.
- Top with cashews and serve.
- Pour a glass of your favorite Wagner wine and enjoy!
