• 4 split bone-in chicken breasts with skin (or 4 cups cooked, shredded chicken)
• olive oil
• salt
• 3-4 celery stalks, finely diced
• 3 tbsp chopped chives
• ¼ cup minced flat-leaf parsley
• 2 cups seedless red grapes, halved (or quartered)
• 1 apple, cored & diced (optional: sprinkle with lemon juice to prevent discoloration)
• ½ cup toasted pecans or sliced almonds

Curry-Mango Chutney Dressing

• 2 tbsp mayonnaise
• juice of ½ lemon
• 1½ - 2 tsp curry powder
• ⅓ cup mango chutney ((Major Grey's chutney used in this recipe)
• ¼ cup olive oil
• ½ tsp kosher salt
• ½ tsp pepper

Equipment

• parchment paper-lined baking sheet
• instant-read thermometer

1. Preheat oven to 350º
2. Place chicken pieces on a parchment-paper lined baking sheet
3. Drizzle chicken pieces with olive oil and rub into both sides
4. Rub chicken breasts on both sides with salt
5. Roast 40-45 minutes, until just cooked (check at 40 minutes), reaching an internal temperature of 160-165º
6. When chicken is cool enough to handle, remove the skin, then remove the meat from the bone and shred by hand into thin strips. Refrigerate, covered until ready to use
7. In a large serving bowl, combine the chicken, celery, chives, parsley, grapes and apple
8. To make the dressing, in a small bowl, whisk together all of the dressing ingredients
9. Add dressing to the chicken salad and mix well to combine