Curry Chicken Salad
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
Preheat oven to 425°.
Place naan/flatbreads directly on the oven rack and cook until firm/crispy, about 4 to 6 minutes, flipping once.
Meanwhile, slice the meat from chicken thighs and dice cucumber.
Make pumpkin spread by combining pumpkin puree with Mango Chutney.
Remove naan/flatbreads from the oven once firm and spread with pumpkin sauce.
Top breads with sliced chicken, cucumbers, mint and crushed red pepper.