1/3cuproughly chopped Blue Diamond Honey Dijon Almonds
Preheat oven to 350 degrees.
Place chicken breasts in a large bowl. Generously douse chicken in olive oil, coating all sides, then lay flat in one layer onto a baking sheet. Sprinkle evenly with salt, pepper, and 1 tablespoon curry powder.
Roast chicken in 350 degree oven until just done, about 30 minutes.
Meanwhile, prepare the dressing. In a large bowl, whisk together mayo, apple juice, mustard, curry powder, celery, green onions, raisins, garlic, and almonds.
Remove chicken from oven, let cool for 5 minutes before slicing into bite-size pieces.
Mix chicken into the dressing until fully coated.
Serve immediately over bed of lettuce or rice.
You can make the chicken curry salad up to 24 hours ahead of time and serve cold or warm. This chicken curry salad makes for an excellent sandwich filling for picnics!
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