Name: Curried Chicken Salad
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H35M0.000S
Yield: 6 cups
Ingredients: 2 pounds boneless, skinless chicken breasts; 1/4 cup Japanese roasted sesame oil; 1/4 cup honey ginger balsamic vinegar; 1 tablespoon curry powder, plus more to taste; 1 tablespoon ginger powder, plus more to taste; Salt and pepper; 1 apple, diced into small pieces; 1/2 cup chopped pecans; 3/4 cup mayonnaise

Directions

Preheat the oven to 350 degrees F.
Place the chicken on a baking sheet and coat with the sesame oil and honey ginger balsamic. Top with the curry powder, ginger powder and salt and pepper. Bake until the internal temperature reaches 165 degrees F, 45 to 60 minutes. Remove from the oven and let cool. Chop into small pieces.
In a large bowl, mix together the apple, pecans and mayonnaise. Add the chicken. Mix well, then season with curry or ginger powder, salt and pepper to taste.