Curry Chicken Salad in Tomato Cups
2016-05-07 17:00:18
Yields 6
Prep Time
5 min
Cook Time
55 min
Total Time
1 hr
Ingredients
- 6 large tomatoes
- 3 whole chicken breasts, cut in half lengthwise
- 1 tablespoon olive oil
- 1 cup mayonnaise
- 1/2 cup greek yogurt
- 1/3 cup white wine
- 1/4 cup mango chutney
- 3 tablespoons curry powder
- 1 cup diced celery
- 3 scallions, chopped, both white & green parts
- 1/2 cup raisins
- 1 cup cashews, toasted
Instructions
- Using a sharp knife (preferably a grapefruit knife), hallow out the inside of the tomatoes and place upside down on a paper towel to drain. Cut the chicken breasts in half lengthwise, and season with salt and pepper. In a large skillet over medium-high heat, heat the olive oil. Add the chicken and cook until browned and cooked through, 7 minutes a side. While the chicken is cooking, in a medium bowl combine the mayonnaise, greek yogurt, wine, chutney, curry powder, and 1 teaspoon salt. Once the chicken is cooked, dice into 1-inch cubes. Add the chicken to a large bowl along with enough dressing to your liking. Add in the celery, scallions, raisins, and cashews. Refrigerate for at least an hour to allow all the flavors to blend. Scoop heaping portions of the chicken salad into the tomato cups and serve!
Notes
- If you have leftover chicken salad, save it for a sandwich tomorrow!
Adapted from Ina Garten
Adapted from Ina Garten
SALT & PREPPY https://www.saltandpreppy.com/
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