Note: this recipe takes only about 25 minutes to prepare, however two steps need to be done in advance:
Poach the chicken breasts in lightly salted water for about 15 minutes. While the chicken is poaching, dice the celery, onions and apple. Drain and cool the chicken and then dice into half-inch pieces. Add diced chicken, celery, onion and apple to a large bowl. Drain the soaked raisins (saving the liquid) and add to bowl. Sprinkle with curry powder, salt and pepper and add the chutney. Toss with a large spoon.
Mix the saved sparkling wine liquid with the mayonnaise and pour into the salad and mix well. Refrigerate at least 4 hours before serving.
To serve, fill mini tart shells with the salad mixture and sprinkle the tops with micro greens.
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