Curried Chicken Salad with Roasted Carrots

¾ lb carrots, peeled and cut into 1 inch pieces
¼ cup extra virgin olive oil
kosher salt and black pepper
½ cup chopped walnuts
2 cups plain whole milk Greek yogurt
2 tbsp honey
1 tbsp ground cumin
2 tsp curry powder
1 tsp ground turmeric
½ tsp ground cardamom
4 cups shredded rotisserie chicken (1lb)
1 cup chopped prunes
½ cup chopped dried apricots
1 small granny smith apple, halved, cored and chopped

Preheat oven to 400 degrees. On a rimmed baking sheet, toss the carrots with 2 tbsp of the olive oil and season with salt and pepper. Roast for about 20 minutes, stirring occasionally, until the carrots are tender. Let cool to room temperature. While the carrots are roasting, spread the walnuts on a pie plate and toast 3-5 minutes, until golden brown.

In a large bowl, mix the yogurt with the honey, cumin, curry powder, turmeric, cardamom, and remaining 2 tbsp of olive oil. Fold in the shredded chicken, carrots, walnuts, apricots, and apple and season with salt and pepper

Categories: Cooking with Chef Hermann