Recipe by Madison Tessener Of Millers All Day in Charleston, South Carolina
3 pounds boneless, skinless chicken thighs*
2 tablespoons olive oil
3 tablespoons curry powder
Salt to taste
8 thyme sprigs
¾ cup mayonnaise
½ cup sour cream
1 teaspoon dry mustard
1 teaspoon black pepper
1 pinch cayenne pepper
½ cup chopped celery
½ cup chopped scallions
¼ cup raisins
½ cup pickle relish
¼ cup sliced almonds
*Boneless, skinless chicken thighs will cook quickly and be easy to shred in this recipe. Alternatively, you can use bone-in, skin-on chicken thighs—they’ll yield juicier meat, but will take longer to cook. Add about 45 minutes to the cook time. (If you go this route, the crisped skin is great incorporated into the chicken salad.)
Preheat oven to 325 degrees. Lay chicken on a pan lined with parchment paper. Drizzle olive oil over chicken and dust both sides with curry powder and salt. Arrange thyme across chicken.
Roast for 30 minutes, rotate pan, and continue roasting until thighs are tender enough to pull apart and internal temperature reaches 165 degrees, about 30 more minutes. Remove from oven.
In a large bowl, whisk together mayonnaise, sour cream, dry mustard, black pepper, and cayenne.
Once chicken is cool to the touch, shred it by hand. Combine chicken, celery, scallions, raisins, pickle relish, and almonds with mayonnaise mixture. Season with salt.
Serve chicken salad on sandwich bread with lettuce and tomato.