Description
A delicious and flavorful curried chicken salad inspired by the Whole Foods recipe. Perfect as a standalone dish, sandwich filling, or served on a bed of greens.
Ingredients
- 1.25 lb boneless, skinless chicken thighs
- Extra virgin olive oil
- Kosher salt, to taste
- Pepper, to taste
- ½ cup mayonnaise
- ¼ cup mango chutney
- 2 tablespoons black currants
- 1 green onion, sliced (plus extra for garnish)
- ¼ cup toasted almonds (plus extra for garnish)
- 2 tablespoons curry powder
Instructions
- Preheat oven to 400°F (200°C). Place chicken thighs on a baking sheet. Drizzle with olive oil and season both sides with salt and pepper.
- Roast for 20 minutes, or until juices run clear and chicken is cooked through. Let cool.
- Slice chicken thighs into small chunks and place in a medium bowl.
- Add mayonnaise, mango chutney, black currants, green onion, toasted almonds, and curry powder. Mix well until combined.
- Garnish with additional toasted almonds and sliced green onions. Serve and enjoy!
Notes
- This salad can be served as a standalone dish, sandwich filling, or on a bed of greens.
- Feel free to adjust the curry powder to your preferred spice level.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg
