Curried Chicken Salad

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

almonds

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds provide crunch at a lower cost

Preheat the oven to 350°F.

Place split chicken breasts (with skin and bone) on a cooking tray lined with parchment paper.

Drizzle olive oil over the chicken and rub it in on both sides.

Sprinkle salt on the top and bottom of the chicken.

Roast the chicken in the oven for about 40 to 45 minutes, checking for doneness at 40 minutes.

Ensure the chicken is cooked through by checking that it has turned from pink to white or using an instant thermometer (160 to 165°F).

Remove the chicken from the oven and let it cool slightly before handling.

Put on a new pair of gloves to avoid grease, then take the chicken off the bone and shred it into a bowl.

Shred the chicken with the grain, discarding any uncooked parts or bones.

In a separate bowl, combine mayonnaise, lemon juice, curry powder, and mango chutney, whisking until smooth.

Add salt and pepper to taste to the dressing.

Dice celery and chop a red apple into small pieces, then add them to the bowl with the shredded chicken.

Cut red grapes in half or quarters and add them to the chicken mixture.

Mix all the ingredients together until well combined, ensuring the dressing coats everything evenly.

Transfer the chicken salad to a serving dish, and sprinkle nuts on top just before serving for added crunch.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens