Description
This curry chicken salad has it all: lots of healthy fats, antioxidants, nutritious produce, some good protein, and great crunch. How many other dishes have a combination of fruit, vegetable, nuts, monounsaturated fats, and outrageously healthy spices? This is so unique! There’s plenty of chicken, but since I try to eat a moderate amount of meat and lots of fresh produce, I like that the apple and celery add some plant-based bulk to the salad.
Ingredients
Scale
- 3 Cups cooked chicken, chopped (I use half the chicken from this recipe)
- 1 Medium apple, chopped (somewhere between chopped and diced)
- 3 stalks of celery, chopped
- 1/4 Cup of sliced almonds
- 1 Tablespoon curry powder
- 3 Tablespoons avocado oil mayonnaise
- Fresh cracked pepper to taste
Instructions
This is so simple to put together!
- Whisk curry powder and avocado oil mayonnaise together until blended well.
- Fold in remaining ingredients
- Taste and adjust seasoning as needed
- Determine if you like the texture. Sometimes I add in some extra nuts, another stalk of chopped celery, or a little more apple.
- If you want to thin out the salad at all, you can drizzle in some olive oil or avocado oil.
Notes
No sliced almonds? Try using chopped cashews.
No apple? Try using a crunchy (slightly unripened) pear or chopping up some dried apricots instead.
Keywords: Curry chicken salad, curried chicken salad, avocado oil mayonnaise salad