Curry Chicken Salad

Curry Chicken Salad

5 boneless skinless chicken breasts (roasted and cubed)

4 tsp. olive oil

1/2 tsp. kosher salt

1/2 tsp. ground pepper

1/2 tsp. thyme

4 green onions, chopped

1 c. celery chopped

3/4 c. red grapes, cut in half

1/2 c. pecans or walnuts, chopped

1 c. mayonnaise

3 T. honey

1 1/2 tsp. curry powder

Preheat oven to 375 degrees.

To roast chicken breasts, place chicken breasts on a cookie sheet. Drizzle with olive oil. Sprinkle with salt, pepper, and thyme. Place in oven and bake for 30 minutes. Allow to cool completely. Cut into cubes. In a large bowl, add chicken, onions, celery, grapes, and nuts. In a small bowl, whisk together the mayonnaise, honey, curry, salt, and pepper. Stir till smooth. Add dressing to chicken mixture. Stir till well combined. Cover and chill until ready to serve.