Chicken Curry Salad

2 lbs of chicken thighs (approx. 4 thighs)

2 tablespoon of olive oil

Dash of salt and pepper

1/4 of a white onion, diced

1/2 of a green apple, diced

3/4 a cup of yogurt

2 tablespoons of curry powder

1 teaspoon of salt

1/4 teaspoon of pepper

1 handful of dried cranberries

1 handful of walnuts, chopped

1 handful of flat leaf parsley

Preheat the oven to 350 degrees F.

Place the chicken thighs (or breasts) on a baking sheet and rub the skin with olive oil and sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into bite-size pieces.

In a bowl add the chicken, diced white onion, diced green apple, yogurt, curry powder, salt and pepper and mix until combined. Fold in the cranberries and walnuts. Then fold in the flat leaf parsley. Serve in between two pieces of bread or on a bed of mixed greens.