• 3 whole chicken breasts(about 2.5 pounds), bone-in and skin-on
  • Olive oil; as needed
  • Kosher salt and freshly ground black pepper, to taste
  • 11/2 Cups low calorie, low sodium mayonnaise
  • 1/3 Cup dry white wine
  • 1/4 Cup chutney
  • 3 Tablespoons curry powder
  • 1 Cup medium-diced celery (2 large stalks)
  • 1/4 Cup chopped scallions, white and green parts (2 scallions)
  • 1/2 Cup California natural raisins
  • 1/2 Cup California golden raisins
  • 1 Cup whole roasted, salted cashews


Preheat oven to 350°F. Place chicken breasts on sheet pan; rub skin with olive oil and season with salt and pepper. Roast 35 to 40 minutes until done (170°F). Cool. Remove and discard skin and bones; cut into bite-size pieces.

For dressing, in bowl of food processor fitted with steel blade, combine mayonnaise, wine, chutney and curry powder; process until smooth and season to taste.

Combine chicken with enough dressing to moisten well. Add celery, scallions and raisins; mix well. Let stand in refrigerator for a few hours. Warm to room temperature, fold in cashews and serve immediately.

Nutrition Facts Per Serving

Calories 460 (Calories from Fat 43%); Total Fat 22 ( Saturated Fat 5; Trans Fat 0; ); Cholesterol 105; Sodium 230; Potassium 580; Total Carbohydrate 26; Dietary Fiber 2; Sugars 14; Protein 38; Calcium 48; Iron 3;

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