Ingredients:
3 bone-in, skin-on chicken breasts
1 Tablespoon olive oil
¾ teaspoon sea salt
½ teaspoon freshly ground black pepper
¼ cup plus 2 Tablespoons homemade mayonnaise
¼ cup plus 2 Tablespoons plain Greek-style yogurt
1 ½ Tablespoons curry powder
1 ½ Tablespoons honey
¾ teaspoon salt
½ cup salted cashews
3 stalks celery, diced
1 cup red grapes, halved
3 scallions, finely sliced
Pinch cayenne pepper
6 cups mixed greens
Directions:
Preheat oven to 350F. Line a baking sheet with aluminum foil.
Arrange chicken breasts skin-side up on baking sheet. Coat with olive oil and sprinkle both sides with sea salt and pepper. Roast in oven for 35-40 minutes, or until done. Let cool.
In the meantime, combine mayonnaise, yogurt, curry powder, honey and salt in a medium bowl.
When chicken is cool enough to handle, remove skin and pull meat off bones. Cut into small bite-sized pieces. Add chicken to dressing, along with cashews, celery, grapes and scallions; toss well. Taste, adjust seasoning and add pinch of cayenne pepper if desired. Serve over bed of greens.
Makes 4 servings
This recipe was inspired in whole or in part by Serious Eats
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