Curry Chicken Salad

I love this chicken salad. It's best with flour tortillas. I didn't use the chutney, because I couldn't find it and it was still really yummy. Thank you Food Network!

6 servings

3 chicken breasts, bone in, skin on
olive oil
kosher salt
pepper
1 1/2 cups mayo
1/3 cup dry white wine
1/4 cup chutney
3 tbsp curry powder
1 cup celery
1/4 cup green onions (2 green onions)
1/4 cup raisins
1 cup roasted cashews
6 tortillas

Preheat oven 350°F. Place chicken breasts on a sheet pan and rub skin liberally with salt and pepper. Roast for 35-40 minutes. Set aside until cool enough to handle. Remove meat from bones, discard skin and shred chicken.
Dressing: combine mayo, chutney, wine, curry, 1 1/2 tsp salt in food processor. Process until smooth. Combine chicken, dressing, scallions, raisins, and celery. Refrigerate. Add nuts right before serving.