The Terroir of Honey
When it comes to the flavor of your favorite honey, where a bee has travelled -- really matters.
Easy
10 MIN
This variation on chicken salad is slightly sweet, slightly savory and all delicious.
Ingredients
SERVINGS: 2 Serving(s)
- 1 cup sliced almonds
- 1-1/2 to 2 pounds Tandoori Chicken,* or can substitute cooked chicken thighs
- 4 to 6 ounces Roasted Curry Cauliflower,* or can substitute roasted cauliflower
- 1 medium apple
- 1/4 cup plain Greek yogurt
- 2 tablespoons mayonnaise or avocado mayonnaise
- 1 tablespoon honey
- 1/2 to 1 teaspoon curry powder
- 1/2 to 1 teaspoon turmeric
- Salt and pepper, to taste
- 3/4 cup raisins or currants
- Toasted naan, optional
- *If cooking the “stack” of 3 meals, you will have this leftover from Tandoori Drumsticks over Mint Basmati Rice
About this recipe
This recipe is one of three meals that are made with some of the same ingredients. Cook one or try cooking them as a “stack” of three to best utilize your time and ingredients. Start with Tandoori Drumsticks over Mint Basmati Rice. After cooking that, you will be part-way toward two other meals in the stack, Curry Chicken Flatbreads and this one for Apple and Raisin Chicken Salad.
Instructions
For quick toasting, set oven to a high broil. Spread sliced almonds on a baking sheet and spray with olive oil. Place in the oven for 2 to 3 minutes, until toasted and browned.
Dice the meat from chicken thighs and chop roasted cauliflower into bite size pieces. Dice the apple. In a medium bowl, add Greek yogurt, mayo/avocado mayo, honey, curry powder, turmeric and some salt and pepper. Mix well, then stir in raisins/currants, diced chicken and apples.
Plate mixed greens and add chicken salad on top. Top with a handful of toasted almonds. If desired, serve with a side of naan or bread.
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