Curry Chicken Salad

Ingredients

  • 1 c. sliced almonds

  • 1-1/2 to 2 lb. Chicken

  • 4 to 6 oz. Roasted Curry Cauliflower

  • 1 medium apple

  • 1/4 c. plain Greek yogurt

  • 2 tbsp. mayonnaise or avocado mayonnaise

  • 1 tbsp. honey

  • 1/2 to 1 tsp. curry powder

  • 1/2 to 1 tsp. turmeric

  • Salt and pepper, to taste

  • 3/4 c. raisins or currants

  • Toasted naan, optional

Instructions

  1. Preheat oven to 425°.

  2. Place naan/flatbreads directly on the oven rack and cook until firm/crispy, about 4 to 6 minutes, flipping once.

  3. Meanwhile, slice the meat from chicken thighs and dice cucumber.

  4. Make pumpkin spread by combining pumpkin puree with Mango Chutney.

  5. Remove naan/flatbreads from the oven once firm and spread with pumpkin sauce.

  6. Top breads with sliced chicken, cucumbers, mint and crushed red pepper.