You are here: Home » Recipes » Curried Chicken Salad Curried Chicken Salad Recipe by Our Cookbook CollectionKitchen Tested Yield 8 servings Prep 10 mins Cook 0 mins Sweet and chewy raisins offset the spicy curry nicely in this filling chicken salad. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail For more than 20 years this salad was enormously popular at Barefoot Contessa, Ina Garten's specialty food store in East Hampton, N.Y. We've adapted it slightly by decreasing the mayonnaise and adding more raisins. It has a kick from the curry powder and is perfect served with whole-grain bread. Adapted from Barefoot Contessa Family Style by Ina Garten, photographs by Maura McEvoy (Potter, $35). Ingredients 1 cup mayonnaise1/3 cup dry white wine1/4 cup Major Grey's chutney3 tablespoons curry powder (or to taste)1 teaspoon kosher salt2 1/4 pound boneless, skinless roasted chicken breasts, cut into bite-size pieces (about 6 cups chicken)1 cup chopped celery3 green onions, chopped1/2 cup raisins Instructions In a large bowl, combine mayonnaise, wine, chutney, curry powder and salt. Add chicken, celery, green onions and raisins; mix gently. Cover and refrigerate at least 2 hours. Add cashews before serving, if desired. Recipe adapted from Ina Garten’s Barefoot Contessa Family Style (Clarkson Potter).