This is a solid weeknight salad that hits on most counts: chicken thigh is cheaper than breast and available everywhere, curry powder is stocked at all Charlotte chains, and the other ingredients—yogurt, celery, apple, canned or fresh mandarin—are standard groceries. The stated 75 minutes is misleading if it includes simmering whole thighs; poaching or roasting chicken takes 30-40 minutes plus 10 minutes of prep and mixing, so expect 50 minutes realistically. Cost per serving lands around $2.50-3.50 depending on whether you use rotisserie chicken (faster, slightly pricier). The salad is fussy in the best way—it needs attention while the chicken cooks—but it's cold, keeps well for 2-3 days, and works as a make-ahead lunch. For a Charlotte table, it's lighter than heavy casseroles but lacks regional anchors; a dash of local collard green or peanut butter would make it more Southern.