Roasted Curried Chicken and Grape Salad

Ingredients

• 6 boneless, skinless chicken thighs (about 1½ pounds / 680 g total)
• 12 ounces (340 g) small broccoli florets from 1 medium head broccoli
• 2 cups (12 ounces / 340 g) red grapes, halved
• 2 teaspoons curry powder
• 3 tablespoons canola oil
• Kosher salt and freshly ground black pepper
• 3 tablespoons fresh lime juice
• 2 large heads Bibb or Boston lettuce, torn into bite-size pieces
• ½ cup fresh cilantro leaves, torn
• ⅓ cup (45 g) roasted, unsalted cashews, chopped
• ¼ cup unsweetened coconut flakes, toasted

Instructions

1. Preheat the oven to 400°F (205°C) with racks positioned in the top and bottom slots.
2. Toss the chicken, broccoli, grapes, curry powder, 1 tablespoon oil, 1 teaspoon salt, and 1 teaspoon pepper in a large bowl. Divide between two rimmed baking sheets.
3. Roast, tossing once, until the chicken is golden and cooked through, 18 to 20 minutes. Remove from the oven and let cool slightly. Shred the chicken into bite-size pieces with two forks.
4. Just before serving, whisk the remaining 2 tablespoons oil with the lime juice, ¼ teaspoon salt, and ¼ teaspoon pepper in a large serving bowl. Fold in the lettuce and divide among bowls.
5. Top each bowl evenly with the chicken, roasted grapes, and broccoli. Sprinkle with cilantro, cashews, and toasted coconut flakes. Season with salt and pepper and serve.