Curried Chicken Salad With Raisins And Honey - cooking recipe

Ingredients

2 whole bone-in skin-on chicken breasts (large, at least 1 1/2 pounds each)
1 tablespoon vegetable oil
table salt
For Salad
2 medium celery ribs, cut into small dice
2 medium scallions, white and green parts, minced
2 tablespoons minced fresh cilantro leaves or 2 tablespoons fresh parsley leaves
3/4 - 1 cup mayonnaise
1 tablespoon lemon small lemon, juice of
6 tablespoons golden raisins
2 teaspoons curry powder
1 tablespoon honey
table salt & fresh ground pepper

Preparation

Adjust oven rack to middle position and heat oven to 400 degrees. Set breasts on small, foil-lined jelly roll pan. Brush with oil and sprinkle generously with salt. Roast until meat thermometer inserted into thickest part of breast registers 160 degrees, 35 to 40 minutes. Cool to room temperature, remove skin and bones, and shread meat into bite-sized pieces (about 5 cups). (Can be wrapped in plastic and refrigerated for 2 days.).
Mix all salad ingredients (including chicken) together in large bowl, including salt and pepper to taste. Serve. (Can be covered and refrigerated overnight.).