Curry Chicken Salad

{New} Curry Chicken Salad 🥕🥜🌱

Super Tasty Chicken Salad with a delicious Curry punch!🥊

This Curry Chicken Salad makes for an excellent prep ahead meal idea! Stays good refrigerated in an air-tight container for up to 4 days.

➡️ Rachel’s Tips:

I REALLY prefer golden raisins over the typical raisins we all grew up with. Golden raisins are much more plump and juicy, with a more delicious, fruitier, lighter flavor. Have you tried them yet?

If you search the health food stores or Amazon, you can often find raisins sweetened with pure apple juice rather than cane sugar.

Ingredients:

 

For the chicken:

• 1-1/2 lbs. boneless skinless chicken breast, chopped into small bite sized pieces
• 2 tsp curry powder, hot or mild
• 1/2 tsp ground turmeric
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 2 Tbsps olive oil, or avocado oil

For the salad:

• 4 celery ribs, chopped
• 3 medium carrots, shredded
• 1/2 cup raisins, or golden raisins
• 1/2 cup roughly chopped unsalted peanuts, roughly chopped
• 2 Tbsps chopped fresh chives

For the dressing:

• 1 cup plain Greek yogurt
• 1 Tbsp fresh lime juice
• 1 Tbsp raw honey
• 1 Tbsp dijon mustard
• 1/4 tsp ground ginger
• 1/4 tsp garlic powder
• 1/2 tsp sea salt, or to taste
• 1/4 tsp pepper, or to taste

Instructions:

Whisk all of your dressing ingredients in a small bowl and refrigerate until ready to use.

Place chicken pieces into a bowl and sprinkle with the seasonings. Drizzle with the oil and toss really well to combine. If time allows, marinate in the fridge for 1 hour.

Heat a large skillet over medium heat. Add chicken and cook stirring occasionally until golden-brown and cooked through, about 8 minutes.

While your chicken is cooking, prepare the veggies for your salad.

Add cooked chicken to a large bowl and allow it to cool.

Once cool, add in the celery together with the carrots, raisins, peanuts and chives.

Drizzle with the dressing and gently stir to combine.

Serve and enjoy!

This salad stays well refrigerated in an air-tight container for up to 4 days.

❤Rachel

Curry Chicken Salad

Category: Recipes, Salads

Servings:  6

Ingredients

For the chicken:
• 1-1/2 lbs. boneless skinless chicken breast, chopped into small bite sized pieces
• 2 tsp curry powder, hot or mild
• 1/2 tsp ground turmeric
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 2 Tbsps olive oil, or avocado oil

For the salad:
• 4 celery ribs, chopped
• 3 medium carrots, shredded
• 1/2 cup raisins, or golden raisins
• 1/2 cup roughly chopped unsalted peanuts, roughly chopped
• 2 Tbsps chopped fresh chives

For the dressing:
• 1 cup plain Greek yogurt
• 1 Tbsp fresh lime juice
• 1 Tbsp raw honey
• 1 Tbsp dijon mustard
• 1/4 tsp ground ginger
• 1/4 tsp garlic powder
• 1/2 tsp sea salt, or to taste
• 1/4 tsp pepper, or to taste

Instructions

1. Whisk all of your dressing ingredients in a small bowl and refrigerate until ready to use.
2. Place chicken pieces into a bowl and sprinkle with the seasonings.
3. Drizzle with the oil and toss really well to combine. If time allows, marinate in the fridge for 1 hour.
4. Heat a large skillet over medium heat. Add chicken and cook stirring occasionally until golden-brown and cooked through, about 8 minutes.
5. While your chicken is cooking, prepare the veggies for your salad.
6. Add cooked chicken to a large bowl and allow it to cool.
7. Once cool, add in the celery together with the carrots, raisins, peanuts and chives.
8. Drizzle with the dressing and gently stir to combine.
9. Serve and enjoy!

6.4.5

https://cleanfoodcrush.com/curry-chicken-salad/

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