Often I’ll buy a rotisserie chicken from Food & Thought (our local natural food store), and piece off the chicken for easy grab-n-go protein. But after 4 days of straight chicken, arugula and avocado you better believe I’m OVER it! Chicken salad is always a great way to finish off the leftovers.
Curried Chicken Salad
Yield: 6 Boats // Serving size: All six // Prep time: 10 min
- 1 cup chicken, chopped
- 8-10 pecans
- 1 Tbsp chopped red onion
- 2 Tbsp coconut mayo*
- 1/4 stalk celery, sliced
- Dash choice curry (I’ve selected Balti)
- Himalayan sea salt
- Fresh ground pepper
- Toss chopped chicken in a large mixing bowl.
- Add pecans, onion, and celery.
- Fold in mayo.
- Add salt, pepper and curry powder to taste.
- Serve with celery sticks, cucumber slices or parmesan crisps.
Yes please! 🙋♀️
*You could use avocado mayo if you prefer. I like coconut mayo because the taste closely mimics Hellmann’s. Also, there’s always the option to add more mayo if you like it saucy.
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