Curried Chicken Salad
Prep time:
20 mins
Cook time:
45 mins
Total time:
1 hour 5 mins
Serves:
4
Ingredients
2lbs boneless chicken thighs, skin removed
1-2 tbs duck fat, bacon fat, or coconut oil
1 cup mayo
(
homemade mayo works just as well
)
4 celery stalks, chopped
3 tbs yellow curry powder
¾ cup dry roasted sliced almonds
1 tsp apple cider vinegar
Salt & pepper to taste
Instructions
Preheat the oven to 375°F.
Place the chicken thighs on a baking sheet. Sprinkle with fat of choice and salt & pepper.
Bake for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F.
Set aside and let cool .
Once cooled, chop chicken into bite-sized pieces and place in a large mixing bowl.
Add in mayo, celery and curry powder and mix until well incorporated, adding more mayo as needed.
Fold in almonds. Add in salt & pepper and vinegar.
Serve in wrapped in lettuce, alongside slice of tomato or on top of a salad.
Store in the refrigerator in an airtight container and enjoy.
Recipe by
Pastured Kitchen
at https://www.pasturedkitchen.com/recipes/curried-chicken-salad/
3.4.3176