Curried Chicken Salad with Blackberries

I cannot tell you how excited I was to find this recipe. The cafe at my office makes a curried chicken salad that is sometimes served on raisin bread (SO yummy) and othertimes on top of fresh greens (also delicious). While normally not a huge curry fan, I cannot get enough of that chicken salad. And now, I can make my own. And (shhh!) I think it's even BETTER than the cafe's at work...

Start by making the dressing. In a measuring cup, combine the mayonnaise, chutney,



oil, lemon juice,



ginger and curry powder.



In a large bowl, combine the chicken, celery, green onion and raisins.



Pour the dressing over



and stir well to coat. Toss in the blackberries,



and stir gently.



Cover and refrigerate for at least an hour to allow flavors to blend. Sprinkle with cashews right before serving.

This is delicious served over greens or stuffed into pita, or as the cafe does, you can leave the raisins out of the salad and serve the chicken salad on raisin bread.

One year ago: Peach and Blackberry Tart (one of my favorites!)
Two years ago: Strawberry Banana Trifle

Find more great stuff at Make a Food "E" Friend Monday (where I'm the featured blogger!), Mouthwatering Monday, Mangia Monday, Menu Monday, Your Recipe, My Kitchen, Let's do brunch.

Curried Chicken Salad with Blackberries

2 cups cooked, chopped chicken
2 Tbsp. oil
1/3 cup light mayonnaise
2 Tbsp. mango chutney
1 Tbsp. lemon juice
1 1/2 tsp. curry powder
1/4 tsp. ground ginger
1/4 cup raisins
1 celery rib, chopped
1 green onion, chopped
1 1/2 cups blackberries, halved if large
1/2 cup roasted salted cashews

In a measuring cup, whisk together oil, mayonnaise, chutney, lemon juice, curry powder and ginger. In large bowl, combine chicken, raisins, celery and green onion. Pour dressing over and stir to coat. Gently stir in berries.

Refrigerate for at least 30 minutes. Just before serving, sprinkle with cashews. Serves 4.