Curried Chicken Salad

2 bone-in, skin-on chicken breasts
1 Tbsp vegetable oil
Salt

4 green onions, chopped
1/2 cup mayonnaise
1 1/2 Tbsp lemon juice
2 tsp curry powder
1 Tbsp honey
Pinch cayenne pepper
Salt and pepper, to taste

Heat oven to 400. Brush chicken breasts with oil and sprinkle generously with salt. Roast chicken on a rimmed baking sheet for 35 to 40 minutes. Cool to room temperature, remove skin and bones, and shred into bite-sized pieces.

Mix chicken together with second batch of ingredients. Serve.

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