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 Tablespoon of olive oil
salt and pepper to taste
1/4 Cup dry white wine
1/4 Cup golden raisins
1/3 Cup reduced fat mayonnaise
2 Tablespoon mango chutney
1/2 Tablespoon curry powder
1/2 Tablespoon lemon juice
1/2 teaspoon ground ginger
1 stalk green onion, sliced thinly on the bias
1 celery stalk, sliced thinly on the bias
2 Cups fresh or frozen Marionberries
1/2 Cup 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 –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.