One of my favorite summertime lunches is chicken salad. It's very healthy and versatile. It's so quick to make, but so yummy! I add tart granny smith apples, toasted walnuts, and curry powder to this to give it a delicious kick! My husband and kids go crazy for it! It is a weekly staple in our house. The batch that I usually make never lasts more than 2 days. Yes, it's that good! Trust me, you are going to love it. I like to either put this chicken salad right over a bed of fresh spinach or lettuce. You can also pile it on some yummy gluten free bread or roll it up in a gluten free wrap. It's also delicious by itself as it is! I hope you enjoy!
Recipe for Curried Chicken Salad (Gluten Free & Dairy Free)
18 oz. Roasted Chicken Breast (I use the pre-cooked strips, you can find anywhere at the grocery store), cut up into bite sized pieces. Grilled chicken breast would also be fabulous!
4 large Celery Stalks, chopped
2 medium Granny Smith apples, peeled and chopped
1/2 cup Walnuts, toasted and chopped
1 Cup Soy-Free Vegan Mayo (Veganaise)
2 Tbsp. Fresh Lemon Juice
2 Tbsp. Yellow Curry Powder
1 Tbsp. Ground Coriander
1 Tsp. Granulated Garlic
1 Tsp. Onion Powder
1 Tbsp. Dried Parsley
2 Tbsp. Fresh Cilantro, chopped
1 Tsp. Fine Sea Salt
1 Tsp. Fresh Ground Pepper
Directions:
1. Combine the vegan mayo, lemon juice, and spices in a small bowl and mix until fully combined. Set aside.
2. Toast the walnuts over medium high heat until you can smell them (about 3 minutes)
3. In a large bowl, add he chopped chicken, celery, apples, and walnuts. Stir in the vegan mayo that you set aside.
4. Mix all ingredients together until fully combined. Chill 20 minutes before serving.
5. Serve over a salad, on a wrap, or on some delicious gluten free bread!
* This chicken salad will stay fresh in the refrigerator in an air-tight container for up to a week. It also freezes well.
Xo
Melanie
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