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Curry Chicken Salad

Calories 0kcal

Ingredients

  • Curry Chicken Salad
  • 1-2 bay leaves
  • 4 boneless skinless chicken breasts
  • 2 tsp minced fresh parsley
  • ½ cup celery stalks
  • 1 avocado sliced or chopped
  • Pomegranate arils
  • ½ cup chopped raw pecans or walnuts
  • 2/3 cup gluten-free mayonnaise from pure-pressed oil
  • 2 tsp gluten-free Dijon mustard
  • 1 tsp curry powder add more to taste
  • fresh ground black pepper
  • mixed salad greens
  • parsley sprigs
  • Creamy Vinaigrette optional
  • ½ cup red wine vinegar
  • 2 tsp gluten-free Dijon mustard
  • 2 Tbs fresh lemon juice
  • 1 minced garlic clove
  • 1-2 tsp fresh minced ginger
  • 1 cup extra virgin olive oil
  • Fresh ground pepper

Instructions

  • Curry Chicken Salad
  • Using a steamer, fill with water to the top line and add bay leaves to the water. Place chicken breasts in steamer basket and steam 45-50 minutes. Do not overcook. Let cool and shred with fingers.
  • In a large bowl, combine all ingredients except salad greens, vinaigrette and parsley. Blend well with a fork. Taste, and adjust seasonings.
  • Line 4 individual plates with salad greens. Mound greens with chicken salad and garnish with parsley, pomegranate arils, and avocado. Serve Creamy Vinaigrette on the side.
  • Creamy Vinaigrette
  • In a Mason jar with a tight-fitting lid, combine all ingredients and shake until well blended. Taste, and adjust seasonings as needed.

Nutrition

Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg