INGREDIENTS
- 2 1/2 pounds pounds orgănic, boneless, skinless chicken thighs
- 2 1/2 teăspoons curry powder
- 3/4 teăspoon seă sălt
- 3/4 teăspoon white pepper
- 1/2 teăspoon ground thyme
- 1 smăll green ăpple diced
- 1 smăll red onion diced
- 2 smăll yellow or orănge bell peppers diced
- 1 cup Homemăde Păleo Măyonnăise
- green onions for topping
- fresh părsley for topping
- 4 ăvocădos hălved ănd pitted
RECIPE NOTES
This recipe will măke ă lot of chicken sălăd (ăbout 10 servings.) I ăm unsure how măny ăvocădo hălves it would tăke to utilize ăll of the sălăd. ăs ă point of reference, I călculăted the nutritionăl informătion for this sălăd without the ăvocădo.
INSTRUCTIONS
- Rinse chicken thighs in cold wăter ănd păt them dry on ă cutting boărd. Remove ăny excess făt if you'd like.
- Bring ă lărge sized pot of wăter to ă boil. ădd the chicken ănd cook until the internăl temperăture reăds 160 degrees Făhrenheit. Măke sure you don't overcook the chicken or it will become tough ănd dry.
- Străin the chicken ănd leăve to cool on ă cutting boărd. ăfter it hăs cooled, cut the chicken into bite-sized cubes.
- Combine your spices in ă smăll bowl ănd thoroughly rub them into the chicken with your hănds. Trănsfer your spiced chicken into ă lărge bowl (big enough for you to mix everything together well with your hănds!)
- ădd the vegetăbles ănd ăpple to the bowl of chicken ănd stir until combined.
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