Curried Chicken Salad

The holidays are here, and I know we’re all busy with holiday parties. But I wanted to share one of my favorite recipes adapted by one of my all-time favorite Food Network chefs, Ina Garten of Barefoot Contessa. This dish is super quick and easy to make – no actual cooking involved! And your guests will love it! It’s one of my go-to appetizer or side dish recipes, and can be served all year round. Happy holidays friends!

CURRIED CHICKEN SALAD

Serves 10-12 people 

Ingredients 

  • 1 rotisserie chicken, breast and thighs deboned and shredded 
  • 1 1/2 cup avocado mayo 
  • 2 Tbsp lemon juice
  • Zest of 1 medium lemon 
  • 1 Tbsp raw apple cider vinegar 
  • 4 Tsp sea salt 
  • 2 Tsp pepper 
  • 2 Tbsp garlic powder
  • 1 Tsp paprika 
  • 3 Tbsp curry powder 
  • 1 cup diced apples 
  • 3/4 dried craisins
  • 1/4 cup green onions, chopped
  • 1/4 cup slivered almonds (for garnish)

Instructions

  1. Remove skin from rotisserie chicken and discard. 
  2. Debone chicken breast and thighs, and chop or shred meat. 
  3. In a large bowl, combine all wet ingredients including lemon zest, and stir until fully combined. 
  4. Add dry ingredients to wet ingredients and use a whisk to combine. 
  5. Fold in shredded chicken, apples, green onions and craisins until fully combined. 
  6. Refrigerate mixture for at least an hour or overnight before serving. 
  7. Serve on top of sliced cabbage using an ice cream scooper, or on top of sliced cucumber using a tablespoon to scoop mixture on to cucumber. 
  8. Garnish each scoop with slivered almonds.

One thought on “Curried Chicken Salad

  1. Pingback: Curried Chicken Salad – Whole30 Rebel

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