about the recipe
This Healthy Curry Chicken Salad packs a punch of flavor! With vibrant and stunning colors and a subtle sweetness, you will love this recipe down to the last crunchy bite. This naturally gluten-free recipe is one I turn to again and again.
about the recipe
Chicken Salad is one of my go-to lunches. I love it because I can make it on the weekend during meal prep. I love days when I’ve got a delicious lunch that I can pull from the fridge no matter how busy things get.
INGREDIENTS
Salad – 1 pound cooked chopped or shredded chicken about 4 cups – 4 green onions chopped – 3 stalks celery chopped – ⅓ cup cashews chopped – ⅓ cup currants or dried cranberries – ¼ cup chopped cilantro Dressing – ½ cup mayonnaise or Greek yogurt – ½ cup Greek yogurt – 2 tablespoons mango chutney optional – 1 tablespoon lemon juice – 1 tablespoon powdered Swerve or sweetener of choice – 2 teaspoons curry powder – 1 teaspoon ground turmeric – 1 teaspoon ground cumin – Salt and pepper to taste
– In a small bowl, whisk together the mayonnaise, Greek yogurt, mango chutney, lemon juice, Swerve, curry powder, turmeric, cumin, salt and pepper.