Printed in the Omaha World Herald. I would leave out the apple because I don't like raw apple. I also think the instructions for toasting the slivered almonds is a bit much and may well burn them.
Ingredients
2 (1 1/2 pound) whole bone-in chicken breasts
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
1 tablespoon olive oil
3/4 cups slivered almonds
3/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon red wine vinegar
1-2 tablespoon curry powder
1 tablespoon grated fresh ginger
1/2 cup dried cranberries, chopped
1 Granny Smith apple, peel on, chopped
Instructions
1. Rub 2 whole chicken breasts with 2 teaspoons salt, 1 teaspoon pepper and 1 tablespoon oil. Settle, skin side down, in a cast-iron (or other ovenproof) skillet. Slide into a 400F oven and roast, turning once, until cooked through, about 1 hour.
2. Meanwhile, in a dry ovenproof skillet, scatter 3/4 cup almonds. Slide into the oven alongside the chicken. Toast, shaking pan once or twice, until fragrant and golden, about 12 minutes.
3. Break chicken into large chunks; discard skin and bones. Alternatively, start with a rotisserie chicken from the grocery store or what about that enormous half-eaten roast turkey? Why not? Shred 5 cups.
4. Whisk together 3/4 cup mayo, 1/4 cup sour cream, 1 tablespoon vinegar, 1-2 tablespoons curry and 1 tablespoon ginger. Pour over chicken (still warm is best). Scatter in 1/2 cup cranberries. Use a soft spatula to toss. Cover and chill. Just before serving, fold in 1 chopped apple and toasted almonds.