Cooking with Maria Hines: Curry Chicken Salad Recipe

Curry Chicken SaladMakes 4 servings | Gluten Free, Paleo, KetoIngredients2 bone-in, skin-on chicken breasts, about 12 ounces totalSea salt, to tasteFreshly ground black pepper, to taste2 teaspoons olive oil3 cups spinach, chopped3 stalks celery, thinly sliced3 tablespoons coarsely chopped walnuts2 tablespoons dried currants2 tablespoons curry powder2 tablespoons mayonnaise1 1/2 tablespoons Dijon mustard1 tablespoon chopped cilantro1 teaspoon hot red pepper sauceDirectionsStep 1Season the chicken breasts with salt and pepper.Step 2Heat the olive oil in a sauté pan over medium-high heat and add the chicken, skin side down. Cook for 6 to 8 minutes, until the skin is golden brown. Flip the chicken over, using a spatula, and cook for another 6 to 8 minutes. Remove the pan from the heat and let the chicken rest for 10 minutes.Step 3When cool enough to handle, remove the meat from the bone and cut into 1/4-inch chunks. Place in a bowl and let cool in the fridge.Step 4When the chicken is cool, remove it from the fridge and add all the other ingredients to the bowl. Adjust the seasoning to taste. Mix thoroughly and serve.Photo Credit: Marshall PhotographyDownload and print this recipe.Recipe from Chef Maria Hines, Peak Nutrition: Smart Fuel for Outdoor Adventure.This year, REI collaborated with West Elm to co-create a collection that makes it easier than ever to make yourself at home outside. To celebrate, we invited Maria Hines, a James Beard Award-winning chef and co-author of Peak Nutrition: Smart Fuel for Outdoor Adventure, to show you how to level-up your next outdoor gathering with tasty and nutritious dishes.