Makes: 4 servings
A quick, easy, tasty curry chicken salad recipe adapted from a Stonewall Kitchen recipe
boneless chicken breasts or thighs
chicken broth for poaching
Preheat oven to 350 degrees. Place chicken breasts or thighs in baking dish and pour chicken broth in pan to cover. Bake chicken until done, about 25 minutes depending on the size of the breasts or thighs. Let chicken cool and then shred in a bowl.
Mix remaining ingredients in a small bowl and then fold into the bowl with the shredded chicken.
Can be served on a salad or in the sandwich or wrap of your choice.