Curried Chicken Salad

Ingredients

1 lb. boneless, skinless chicken breasts

1 lb. boneless, skinless chicken thighs

1 c avocado mayo*

2 t yellow curry powder

1 t garam masala**

1 1/2 c raisins

2 T mango chutney***

1 1/c c slivered almonds, toasted

handful of cilantro, roughly chopped

S&P

Method

Place the chicken on a baking sheet and bake until cooked through, about 25 minutes on 350ºF.

While the chicken is baking, take out a large bowl and  mix together the rest of the ingredients. Once the chicken is cool enough to handle, chop it into bite sized pieces and place into the large bowl. Mix to incorporate.

Serve cold.

*So here it is, drum roll please….

Avocado oil makes the perfect mayonnaise.

With most oils we’ve tried to make mayo with, the flavor is quite bitter or very, “POW! in your mouth.” Bacon mayo, tastes like bacon and coconut oil mayo tastes like coconut. Think about this way, I wouldn’t want coconut oil mayonnaise in my egg salad. The avocado mayo flavor isn’t bitter, but creamy and rich–quite buttery, really. The flavor is ideal to mix with almost anything. For the chicken salad, take this recipe and double it. We sourced the oil on Amazon.com. Please notice, you get 2 large bottles.

**Garam masala is an mixture cinnamon, ginger, cumin, coriander, nutmeg, etc. You can find it at at most grocery stores.

***Mango chutney, also sometimes called Major Grey’s Chutney, is a like a sweet and spicy mango jam. You can find it at most grocery stores, on the ethnic aisle.