Eat Clean With This Delicious Curried Chicken Salad Food

EAT CLEAN WITH THIS DELICIOUS CURRIED CHICKEN SALAD!

Steps:

• Preheat your oven to 400 degrees f. and line a baking sheet with parchment paper.
• Rub chicken with curry powder, chili flakes, garlic powder, sea salt and pepper, and oil, then roasting for 18-20 minutes or until internal temp reaches 165 degrees f.
• Roasting time will vary depending on the thickness of your chicken. If using tenders or small thighs, they're going to cook much faster.
• Once cooked, allow to cool down, then chop up your meat against the grain, or shred.
• Alternately, you can use a rotisserie chicken instead to save time.
• Meanwhile, make your curried yogurt sauce.
• In a small bowl, whisk all the curried yogurt ingredients until well combined. Taste test and adjust seasonings to your liking.
• In a large bowl, add your chopped chicken, chopped celery, almonds, grapes and parsley.
• Pour the curried yogurt sauce over, then gently toss everything to coat well.
• This chicken salad stays great in the fridge for about a day or so, best within 24 hours.
• I love to serve this on top of butter lettuce leaves.
• Refrigerate leftovers immediately.

CURRIED CHICKEN SALAD

Steps:

• Preheat the oven to 350 degrees F.
• Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.
• For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.
• Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.