Recipe

Bake Chicken

1. Preheat oven to 400°F and line baking sheet with parchment paper.
2. Place chicken skin-side up on prepared baking sheet. Sprinkle with 1 teaspoon salt and 1⁄2 teaspoon pepper, and drizzle with olive oil. Bake for 25 to 30 minutes, until starting to brown and firm to touch. Remove from oven and allow chicken to rest until cool enough to handle.

Prepare Chicken Salad

1. Remove skin and pull chicken from bone. Using large knife, cut meat into small cubes, about 1⁄2-inch square. Place chicken in large bowl.
2. Add celery, cranberries, walnuts, apples, green onions, mayonnaise, curry powder, lemon zest, remaining 1 teaspoon salt and 1⁄2 teaspoon pepper, and stir to combine. Cover and chill in refrigerator for at least 1 hour prior to serving to allow flavours to meld.
3. Store prepared curried chicken, covered, in refrigerator, for up to 3 days. To serve, cut open croissant, lightly butter, and top with scoop of chicken salad and sprinkle of microgreens.