Servings: 6 | Prep: 20 mins | Cook time: 20mins
Nutritional information: (average serve)
- Calories: 445
- Protein: 22g
- Carbs: 14g
- Fat total: 29g | Saturated Fat: 9g
Ingredients:
680g Chicken Thighs boneless, skinless
3/4 cup Mayo
3 Tbsp Curry Powder divided
1.5 tsp Salt divided
1/4 tsp Black Pepper
1/4 tsp Cayenne
1 Granny Smith Apple Diced
2 stalks Celery Diced
1/2 cup Almonds slivered
1/4 cup Dried Cranberries
Method:
Step 1
Pre-heat oven to 190 deg C and line a baking sheet with parchment paper
Step 2
Season chicken thighs with 1 tsp salt, 1/4 tsp pepper and 1 Tbsp curry powder and place on the baking sheet and bake for about 20 minutes until completely cooked through (internal temp should be 73 deg C)
Step 3
Once chicken is cooked and cooled, chop and add to a large mixing bowl with remaining ingredients (including remaining salt & curry powder)
Stir to combine and taste for seasoning
Step 4
Let sit in the fridge for at least 30 minutes before serving (it tastes better the longer it sits)
Enjoy on its own or served over fresh greens
Notes:
You can also use a shredded rotisserie chicken for this salad, but you won’t get as much curry flavour
Store your curry chicken salad in an airtight container in the fridge for up to 4 days. If it dries out a little, you can always stir in a small amount of mayo.