Curry Chicken Salad
One of my favorite meals is Chicken Curry, AND one of my favorite salads is a classic chicken salad. This Curry Chicken Salad recipe combines two of my favorite things into one delightful dish.
The flavors in this Curry Chicken Salad are so fresh & light but the high protein from the chicken will keep you satisfied for hours after lunch! I also love that you can use a rotisserie chicken straight from the grocery store to save on prep time for this recipe. If you love quick & easy meals as much as I do, hop over to the store & check out my Rotisserie Chicken Ecookbook.
This Curry Chicken Salad is a perfect meal for spring & summer days when you need something filling but don’t want to heat up the kitchen!
Curry Chicken Salad
INGREDIENTS
4 cups chicken, cooked, cubed
1 cup jarred sweet peppers, chopped
1/2 cup paleo mayonnaise
1/2 cup coconut yogurt, plain, no sugar
1/2 cup chopped cashews (optional)
1/2 cup raisins (optional)
1/4 cup red onion, finely chopped
1/4 cup cilantro, finely chopped
2 stalks celery, diced
2 tablespoons red wine vinegar
1 tablespoon olive oil
2 teaspoons honey
2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
optional garnish: cilantro & cashews
DIRECTIONS
place the chicken in a large glass bowl (THIS is the set I have that I love). add the cilantro, red onion, sweet peppers, celery, raisins & cashews, if using, into the bowl.
In a large mixing cup or bowl combine the mayonnaise, coconut yogurt, red wine vinegar, olive oil, honey, curry powder, salt & garlic powder. whisk until thoroughly mixed.
pour the dressing over the chicken & veggies in the bowl & stir well to combine.
garnish with additional cilantro & cashews if desired.
serve immediately or store in the refrigerator up to 5 days.