Curry Chicken Salad Recipe | Danielle Walker

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

almonds

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds are a lower-cost crunchy alternative

Cut a couple of celery stalks and carrots into a few pieces.

Pulse the celery and carrots in a food processor until finely diced.

Shred the meat from an organic rotisserie chicken and save the bones for chicken broth.

Halve about 1/2 cup of grapes.

In a mixing bowl, combine the shredded chicken, halved grapes, curry powder, and avocado oil based mayonnaise.

Stir the mixture to ensure the chicken is evenly coated and the vegetables are incorporated.

Chop fresh chives and add them to the mixture for fresh flavor.

Season the mixture with salt and pepper, adjusting the salt since rotisserie chicken is already salted.

Toast chopped cashews in a dry skillet over medium heat until golden brown, tossing occasionally.

Serve the chicken salad in double layers of iceberg or butter lettuce cups, topping with additional chives.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens