One of the best things about using curry powder is you can add it to pretty much any dish, hot or cold! In this recipe, it adds great, rich flavor for a fun spin on a traditional chicken salad recipe.
- 1/3 cup dried cranberries
- 1/3 cup raisins
- ½ cup shredded carrots
- 1/3 cup diced green onion
- ½ cup celery, diced
- ¼ cup red onion, diced
- 2 cups cooked chicken, chopped or shredded
- ½ cup toasted cashews (or peanuts)
- 1 ½ tablespoon curry powder
- 1 cup mayonnaise
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
Rub Chicken with your favorite seasoning.
Line the solid pan of your steam oven with parchment paper. Place the chicken on the solid pan and slide the pan into the oven on rack position 1.
Turn the convection steam oven on by selecting the Convection Mode set to 400°F. insert the temperature probe into the thickest part of the thigh and select an alert temperature of 180°F. When the alert temperature is reached, remove the pan from the oven and place on a cooling rack. Tent the chicken with aluminum foil and allow it to rest for 15 minutes before serving.