Curried Chicken Salad with Almonds
Yields one 3 block paleo/zone meal (~ 3P, 1.5 C, 4.5 F)
3 oz Roasted Chicken Breast – diced
140 g English Cucumber – diced
60 g Royal Gala Apple – diced (any apple variety would work)
1 Celery Stalk – diced
~ 15 roasted Almonds finely chopped (or any other nut variety)
1/4 – 1/2 tsp curry powder – or to taste
1 tbsp plain yogurt
Salt and Pepper to taste
Baby Spinach
In bowl combine chicken, cucumber, apple, celery, almonds, yogurt, curry powder, and almonds. Stir to combine. Place a good couple of handfuls of spinach on plate and serve chicken mixture over top. For best results, let chicken mixture sit in fridge for at least 30 minutes to blend flavours. Can be made a day ahead.
Variation – Chicken Salad with Dill – omit curry powder and replace with 1 tsp of dried dill or 1 tbsp fresh dill.
If you would prefer, you can substitute the almonds and yogurt for 1.5 tsp of mayonnaise.
I love this recipe – it’s good to make ahead and snack on for a few days.
Did you mean 1.5 tsp or Tbsp of mayo? I would substitute my homemade omega mayo and would definitely use a tbsp!
I only use a tsp because I added almonds. If you don’t add the almonds, you can add more. I found that when you let the mix sit, the water comes out of the cucumber and the celery so you get good coverage even with only a tsp.
Homemade mayo… do share…
[...] of my favourite snacks or lunches is a curry chicken salad. It’s great cold and the flavours get better the longer it sits. You can also mix it up [...]