Curry Chicken Salad
- Prep Time: 45 min
- Total Time: 45 min
- Yield: 4-6 servings 1x
- Category: Salad
Scale
Ingredients
- 1/2 free range whole chicken – breast and thighs
- 1 lemon, quartered
- 1/2 bunch cilantro leaves, chopped
- 1/2 bunch cilantro stems
- Kosher salt and freshly ground black pepper
- 1/4 cup avocado mayonnaise
- 1 teaspoon curry powder
- 1 teaspoon honey
- 1 teaspoon freshly squeezed organic lemon juice
- 3 scallions, thinly sliced, including the green tops
- 2 stalks celery, thinly sliced
- 3/4 cup halved seedless organic red grapes
- Paleo gluten free wraps or Butter lettuce leaves, for serving
Instructions
- Put the half organic free-range chicken (thighs and breast, lemon), cilantro leaves and stems into a skillet or saucepan. Fill with water just to cover the chicken and season generously with salt and pepper. Bring to a boil over medium heat, then reduce the heat to maintain a gentle simmer. Cook until the chicken is tender and falling from the bones, about 40 to 45 minutes.
- Remove the chicken from the poaching liquid and allow to cool. When cool, remove the skin and strip the meat from the bones, discarding the skin and bones. Reserve the meat.
- In a bowl, mix together the Avocado mayonnaise, curry, honey, and lemon juice. Stir in scallions, celery, and grapes until combined. Add the cooked chicken meat and toss to combine. Season with salt and pepper, to taste.
- Serve heaping portions of the salad in butter lettuce leaves or roll in paleo style wraps.
- Serve with avocado slices (optional in wrap)
Notes
OPTIONS
- You can use ready-made roasted, all-natural free-range chicken to streamline the prep-process.
ADD-ONS
- Add turmeric powder from water soluble turmeric supplement capsules to the curry powder to add health benefits from turmeric superfood.
Keywords: Curry, Chicken, Salad
Find it online: https://wellwithzest.com/zesty-curry-chicken-salad/