There used to be a local deli that served a really great Chicken Curry Salad. Unfortunately they've closed. I've tried to recreate their dish and think this is pretty close to the mark.

Ingredients

• 3 Whole (6 split) chicken breasts, bone-in, skin-on
• Olive Oil
• Kosher Salt and freshly ground Black Pepper
• 3/4 Cup Golden Raisins (or dried cranberries)
• 2 Green Onions, chopped
• 3 Stalks Celery, chopped very small
• 1 Cup Mayonnaise
• 1/2 Cup Plain Greek Yogurt
• 1/3 Cup dry white wine
• 1/4 Cup Chutney
• 3 Tablespoons Curry Powder
• 1/2 Cup Slivered Almonds

Directions

• Preheat oven to 350 degrees.
• Place the chicken breasts on a sheet pan and rub the skin with olive oil.
• Sprinkle liberally with salt and pepper.
• Roast for 35-45 minutes, until just cooked.
• Set aside until cool enough to handle.
• Remove meat from the bones, discard the skin, and dice the chicken into bite-size pieces.
• Add raisins, onions and celery to the chicken and set aside.
• In a small bowl, combine the mayonnaise, yogurt, wine, chutney and\'a0curry powder.
• Pour the dressing over the salad ingredients and gently toss to combine. Chill for several hours, or overnight.
• Toast the almonds in a small dry skillet over medium-high heat until fragrant and beginning to turn golden, 2-3 minutes. Set aside.

Serve salad over mixed greens. Before serving, sprinkle with the toasted almonds. Pairs well with a nice crusty French bread. Serves six.