Curry Chicken Salad
Ingredients
The Salad:
- One pound rotisserie or cooked chicken cut into bite size pieces (great use of leftovers)
- 3 stalks celery diced
- 3 green onions chopped
- ½ cup currants
- ¾ to 1 cup mayo (I use Primal Avocado Oil Mayo )
- 1 Tablespoon curry powder
- A bit of water to allow you to thin the mayo & stir in the curry powder
- 1 tsp monk fruit (optional)
- Salt and pepper to taste
- Romaine leaves to serve as boat wraps
Prep Time: 15 Minutes
Cooking Time: 20 Minutes
Total Time: 35 Minutes
Servings: 4 Servings
Directions
- Place the meat, diced celery, green onions and currants in a salad bowl.
- In a smaller bowl, place the mayo, a dash of water and mix in the curry powder, add monk fruit to taste.
- Pour mayo mixture into the salad ingredients and stir together until it looks just right.
- Enjoy the salad by itself, over salad greens of choice, or my personal favorite is to take 3 romaine leaves and make a small bowl to hold individual portions of salad to eat as lettuce wraps.
- Add dressing and toss to cover.
- Refrigerate until served.
Notes
Pairs well with the Broccoli Cauliflower salad
Credit: The Real Food Dieticians
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