Curried Tropical Fruit Chicken Salad

With it's tropical fruit driven flavors & floral undertones, our Viognier Reserve '19 is just delightful with the more exotic spices in your cabinet. We've put together a special Mandarin Orange & Curry Chicken Salad on a fresh baked croissant (pick yours up from French bakery La Baguette Magique in West Chester!) Have fun playing around with the fruit in this recipe- try substituting mango, papaya or pineapple! 

Ingredients 

• 4 chicken quarters, bone in.
• 1/2 cup almond slivers or walnut halves
• 1 cup mayonnaise
• 1 tbsp fresh lemon juice
• 1/2 cup julianned carrots
  
• 1 tbsp chopped fresh tarragon
• 1 cup mandarin oranges (cut in half) 
• Olive oil
• Sea salt, freshly ground black pepper & curry powder

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Directions

1. Preheat the oven to 350.
2. Place the chicken breasts, skin side up, on a baking sheet. Drizzle with olive oil. Add salt  pepper then roast until the chicken is cooked through (about 35-40 min). Remove from oven & allow to cool.
3. Remove meat from the bones (discarding skin & bones).  Roughly chop meat & toss into a bowl for mixing.
4. Mix in  mayo, fresh lemon juice, tarragon & nuts. Add 1 tsp curry. Salt & pepper to taste. 
5. Gently fold in mandarin oranges or other tropical fruit. 
6. For best results, cover & refrigerate mixture at least 1 hour or overnight. 
7. Scoop & serve on a fresh croissant

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