Chicken Salad with Nuts & Berries

 Yield 8 servings

 

¾ - 1 cup mayonnaise

1 teaspoon curry powder

1 teaspoon minced garlic

3/4 teaspoon salt

1/4 teaspoon ground pepper

1/4 cup Chardonnay

1/4 cup shelled pistachios, rough chopped

1/4 cup pecans, chopped and toasted

1/4 cup cashews, chopped

1/4 cup raisins

2 Tablespoons dried cranberries

2 Tablespoons Melissa’s dried aronia berries

1/2 cup minced red onion

1/2 cup diced celery

4 boneless, skinless chicken breasts, roasted and cut into 1/2-inch cubes

Grapes, for garnish

 

In a large bowl whisk together mayonnaise, curry powder, garlic, salt, pepper, and chardonnay. Using a rubber spatula, gently fold in nuts, fruits, onion, and celery. Gently fold in chicken.  Cover and refrigerate for at least one hour or overnight, to allow flavors to meld.

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