Prep Time
10 minutes
Cook Time
45 minutes
Yield
4 Servings
Ingredients
2 pounds chicken breast (boneless & skinless)
1 tablespoon salt
1 teaspoon black pepper (freshly ground, plus more to taste)
1 cup almonds (sliced & toasted)
1⁄4 cup curry powder (toasted)
1⁄2 cup celery (sliced thin on a bias)
3⁄4 cup mayonnaise
1⁄4 cup mango chutney
salt (to taste)
1⁄2 teaspoon cayenne pepper
Instructions
Preheat oven to 350°F. Lay out chicken on a lightly oiled sheet tray and season with salt & pepper. Bake for 25-30 minutes until internal temperature (taken with an instant read thermometer) reads 165°F. Set aside until cool enough to handle and then dice into small cubes. Place almonds on sheet tray and toast in oven 5-7 minutes (be sure not to burn) and then set aside.
Place curry powder in a small dry sauté pan and cook over medium heat until curry becomes fragrant and turns golden. Combine chicken, celery & almonds. In a separate bowl, whisk together mayonnaise with curry, chutney, spices, salt and pepper and then combine all ingredients in a large bowl. Adjust seasonings to taste.