Deconstructed Curry Chicken Salad with Roasted Grapes

Preheat oven to 400ºF.

In a small baking pan, toss grapes with oil and pepper. Roast 15–20 minutes until soft and wrinkly but still juicy.

On a separate small baking pan, spray pecans with cooking spray. Sprinkle with spices and sugar. Roast for 8 minutes until slightly toasted but not burned.

Combine dressing ingredients in a jar. Shake to combine, then taste. Add more salt or vinegar to your preference.

For the chicken, sprinkle curry powder and salt all over chicken. Heat a skillet to medium heat with 1 tablespoon of the butter. Cook the chicken for about 7 minutes on each side until browned and nearly cooked through. Remove from the pan to a plate and turn the heat off the skillet.

When the chicken is cook enough to handle, shred it into large bite-sized pieces. Turn the skillet back on to medium-high heat and add the rest of the butter to the skillet. When the butter foams, add the chicken pieces in one layer to the skillet. Let the chicken cook in one layer without disturbing it for 4 minutes. Flip the chicken and cook for 2 minutes more to crisp the edges, then remove from the heat.

Divide the salad greens among plates. Top with grapes, pecans, chicken, and buttermilk dressing. Enjoy!