Cold Chicken Curry Salad - Maple Leaf Healthcare & Hospitality

Yield

Portion Size

220 g / 7.7 oz

Ingredients

	Metric	Imperial
Boneless Chicken Thighs	1.5 Kg	3.3 Lbs
Curry Powder	30 mL	2 Tbsp
Canola Oil	15 mL	1 Tbsp
Chicken Base, low sodium	15 mL	1 Tbsp
Romaine Lettuce, cleaned and chopped to bite-size	2 Kg	4.4 Lbs
Tomatoes, fresh, diced	500 g	1.1 Lbs
Cucumbers, fresh, sliced	375 g	13.1 oz
Red Onions, fresh, sliced	170 g	6 oz
Carrots, fresh, peeled, shredded	170 g	6 oz
Lemon Juice	188 mL	6.4 Fl oz
Lemon Zest, chopped fine	15 mL	1 Tbsp
Sugar, granulated	5 mL	1 tsp
Dijon Mustard	15 mL	1 Tbsp
Black Pepper	5 mL	1 tsp
Salt	5 mL	1 tsp
Canola Oil	562 mL	2.4 cups

Preheat convection or Combi oven to 375 F. Ensure the chicken thighs are completely defrosted. The seasonings stick and the chicken will cook better when the fully defrosted.
In a bowl, combine the yogurt, lime juice, lime zest, curry powder, thyme, parsley and black pepper.
Toss the defrosted chicken in a bowl with the curry mixture, canola oil and chicken base. Let marinate for 20 minutes.
Place on a parchment lined baking sheet, making sure not to overlap the chicken. Roast in the oven for 25-35 minutes, depending on the heat of the oven. Ensure that the internal temperature of the chicken reaches 165 F (74 C). Chill once cooked and slice into strips.
In a large bowl, combine the romaine lettuce, tomatoes, cucumbers, red onions and carrots. In another bowl, make the dressing by whisking together lemon juice, lemon zest, sugar, Dijon mustard, pepper, salt and canola oil. Reserve until ready to mix salad together for service.
For service, combine the salad ingredients and toss with dressing. Either combine the chicken into the salad for service or place on top (your choice).

Serve with naan bread (side nutritional analysis not included in totals).