By: Jen Gerasimas
image of bowl with curry avocado chicken salad

I can't recall the first place I tried a curry chicken salad-  it was at a deli spot, Whole Foods, or Trader Joes- but I immediately like it and tried to figure how to create my own healthy version without mayonnaise. 


Voila...


This is the recipe that came about. A big hit, I must say. It doesn't last long in my house.


If you give it a try, let me know what you think!


Nourish Your Mind,


Jen

 

Curry Avocado Chicken Salad

Serves: 4

Total time: 10 minutes

INGREDIENTS

  • 2 cups chopped or shredded chicken

  • 1 large avocado

  • juice of ¼ lime

  • 1 green onion sliced, tops only

  • ¼ cup raisins (golden preferred)

  • ¼ cup chopped cashews

  • 1 medium carrot, shredded

  • 1 Tbsp honey

  • 1 tsp curry powder

  • ½ tsp ground ginger

  • ½ tsp turmeric

DIRECTIONS

In a mixing bowl, toss together the chicken, green onions, raisins, cashews and carrot shreds. Set aside.


In a small bowl, mash avocado. Stir in lime juice, honey, curry, ginger, and turmeric until mixed well. Add to the chicken and mix gently until combined.

Refrigerate until ready to serve.


Tags

avocado, chicken, curry, salad, salads, starter


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