Curry Chicken Salad

Yield: 10 servings

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Ingredients:

2 lb. boneless, skinless chicken breasts

1 TBSP extra virgin olive oil

3 stalks celery, chopped

2 green onions, chopped

4 TBSP curry powder (divided in half)

1 tsp garlic powder

½ tsp sea salt and more if desired when checking seasonings at the end

¾ cup mayonnaise (I use vegan mayo)

Directions:

1. Preheat the oven to 375 degrees.

2. Rub the olive oil on the chicken breasts, and season with half of the curry powder, and all the garlic powder, and salt.

3. Bake the chicken on a parchment lined sheet pan for 35-40 minutes until a thermometer reads 165 degrees.

4. In a large bowl, add the chopped celery and green onions.

5. Once the chicken is cooked through, allow it to rest and cool for 30 minutes, then shred with two forks.

6. Combine with the celery and onions in the bowl. Add the mayonnaise and the rest of the curry powder. Taste to check seasonings. Adjust with more salt if needed.