Jay’s idea! As all the good ones are, he’ll tell you.
I don’t know exactly where this idea came from, but it continues my excessive use of yellow curry this year, which I’m 1,000% ok with. I can’t stop finding new favorite uses for it. This salad is SO good, super filling but without the heavy feel of a chicken salad with a mayo base, love those though I do. INSTEAD we have my new fav way to cook chicken. Thighs, crisped in a pan. Then we shred the meat and cook it again in the same pan so we end up with tons of crispy edges. There is butter involved but it’s skinless chicken so balance, you know?
Besides your new favorite chicken we have black pepper roasted grapes, spiced pecans, and a super simple + flavorful creamy dressing with only a teensy bit of mayo.
Honestly, there are a few components in the dish and it does take some time. BUT, if you roast the nuts and the grapes at the same time while you make the dressing and chicken this salad can be ready in way under and hour. You can also make everything but the chicken in advance and toss it all together for dinner.