Curried Chicken Salad with Marionberries

Curry powder and remarkable Oregon marionberries reinvent a classic, adding complex flavors to this Curried Chicken Salad with Marionberries. Served as salad or sandwich, your lunches are about to level up!

curried chicken salad with marionberries


1 LB boneless skinless chicken breasts (approximately 3 chicken breasts)
1 T of olive oil
salt and pepper to taste
1/4 C dry white wine
1/4 C golden raisins
1/3 C reduced fat mayonnaise
2 T mango chutney
1/2 T curry powder
1/2 T lemon juice
1/2 t ground ginger
1 stalk green onion, sliced thinly on the bias
1 celery stalk, sliced thinly on the bias
2 C fresh or frozen Marionberries
1/2 C roasted salted cashews
1 small bunch cilantro
1 head radicchio, leaves left whole and separated


Step 1
Heat olive oil in nonstick cooking pan over medium heat, pat chicken breasts dry, season with salt and pepper and add to the pan.

Step 2
Allow chicken to cook for about 5 minutes, then turn over and cook another 5 more minutes or until done.

Step 3
Pour in the wine and raisins.

Step 4
Remove chicken from the pan, cool at room temperature and then chill in refrigerator for 20 โ€“30 minutes. Meanwhile, scrape up any browned bits in the pan, and mix with the wine and raisins. Let mixture rest in pan while chicken is cooling.

Step 5
When chicken has cooled, shred using two forks and then pour wine and raisins over chicken. Set aside.

Step 6
Combine mayonnaise, chutney, curry powder, lemon juice and ginger in a large bowl. Add chicken mixture, onions, celery and fresh or frozen Marionberries and toss to coat. Season with salt and pepper.