Curry Chicken Salad
Whip up a hearty chicken salad using leftover rotisserie chicken with warm curry spices, sweet mangos, crunchy cashew, and fresh mint! Make-ahead recipe perfect for salads, wraps, sandwiches, and more!
For the dressing
- ½ cup Mayo
- 1 tbsp Curry powder
- 1 tsp Lemon juice
- ½ tsp Agave
For the Chicken Salad
- 2 lbs Chicken cooked and chopped
- 1 tsp GirlCarnivore Over Easy Egg & Everything Blend
- ½ Apple cored, seeded, and diced
- ½ White onion diced
- 2 Celery stalks chopped
- ¼ cup Shredded carrot
- 3 Green onions chopped
- ¼ cup Cashews chopped
- ¼ cup Dried mango
- 1 tsp Coconut flakes unsweetened
- Salt and pepper
- 2 tbsp Fresh Mint chopped
For Sandwich Assembly (Optional)
In a bowl, whisk Mayo and curry together.
Add lemon juice, and a touch of salt.
Stir until combined
In a large bowl, toss the chicken, GirlCarnivore Over Easy spice blend, apple, onion, celery, shredded carrots, cashews, and mangos with the dressing.
Season with salt and pepper.
Fold in the mint and coconut flakes.
Season with salt and pepper as desired.
Everything in this recipe is options, don't like apples, use grapes. Omit the dried fruit altogether or replace the mint with cilantro or parsley. Substitute as needed for your tastes.
Store in an airtight container for up to three days in refrigeration.
Serving: 1g | Calories: 278kcal | Carbohydrates: 11g | Protein: 12g | Fat: 21g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 133mg | Potassium: 210mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1658IU | Vitamin C: 5mg | Calcium: 36mg | Iron: 2mg