Yields: 3 to 4 Servings Total Time: 10 Minutes Prep Time: 10 Minutes Cook Time: 0 Minutes
Ingredients
- 0.5 cup (4 oz / 113g) mashed avocado and garlic, at room temperature
- 1 tsp. (0.17 oz / 5g) apple-cider vinegar
- 1 tbsp. (0.5 oz / 15g) fresh lemon juice
- 2 tsp. (0.2 oz / 6g) powdered turmeric
- 1 tsp. (0.1 oz / 3g) powdered ginger
- 0.25 tsp. (0.05 oz / 1.5g) sea salt
- 16 oz (454g) shredded pastured chicken breast
- 0.25 cup (1.3 oz / 38g) chopped red onion
- 0.25 cup (1.3 oz / 38g) raisins
- 2 tbsp. (0.1 oz / 4g) chopped fresh parsley
Directions
- In a mixing bowl, combine the 1 tbsp. (0.5 oz / 15g) fresh lemon juice, 1 tsp. (0.17 oz / 5g) apple-cider vinegar, 0.5 cup (4 oz / 113g) avocado and garlic mash, 1 tsp. (0.1 oz / 3g) powdered ginger, 2 tsp. (0.2 oz / 6g) powdered turmeric, and 0.25 tsp. (0.05 oz / 1.5g) sea salt, whisking until the wet and dry spices are perfectly blended into a creamy base.
- Add the 16 oz (454g) shredded pastured chicken breast, 0.25 cup (1.3 oz / 38g) raisins, and 0.25 cup (1.3 oz / 38g) chopped red onion directly into the bowl; stir rigorously to fold the ingredients together until the chicken is thoroughly and evenly coated with the curried avocado mixture.
- Garnish the top of the dish with the 2 tbsp. (0.1 oz / 4g) chopped fresh parsley and serve immediately.
Nutritional Information
(Approximate values per serving, based on a 4-serving yield)
- Calories: 268 kcal
- Protein: 36 g
- Carbohydrates: 11 g
- Fat: 8 g
Pro Tips for the Best Curried Chicken Salad
- Choose the Right Avocado: Because this recipe relies on avocado instead of mayonnaise for its creaminess, ensure your avocado is perfectly ripe. It should yield to gentle pressure but not feel mushy.
- Let the Flavors Marinate: While this is a brilliant 10-minute, no-cook recipe, letting the salad sit in the refrigerator for 30 to 60 minutes before serving allows the turmeric, ginger, and garlic to fully meld with the chicken.
- Shredding Hack: If you are cooking chicken breasts from scratch rather than using pre-cooked, use a hand mixer or stand mixer to shred the warm chicken breast in seconds. It saves time and creates the perfect texture for holding onto the curried dressing.
- Customize the Crunch: If you prefer a bit more texture in your chicken salad, fold in a tablespoon of toasted slivered almonds, chopped cashews, or finely diced celery.
Frequently Asked Questions (FAQ)
How long does curried chicken salad last in the fridge? When stored in an airtight container, this curried chicken salad will stay fresh in the refrigerator for up to 3 days. The lemon juice and apple-cider vinegar will help prevent the avocado from browning too quickly, but press a piece of plastic wrap directly onto the surface of the salad before sealing the container for extra protection.
Can I make this chicken salad recipe keto-friendly? Absolutely! To make this a keto curried chicken salad, simply omit the raisins. The avocado provides healthy fats, and the chicken is packed with protein, making it naturally low-carb once the dried fruit is removed.
What is the best way to serve curried chicken salad? This versatile dish is fantastic served scooped into crisp butter lettuce cups or romaine boats for a light, gluten-free lunch. It is also excellent sandwiched between slices of toasted sourdough bread, wrapped in a tortilla, or simply enjoyed on its own straight from the bowl.
Can I substitute the avocado if I don't have one? If you are out of avocados or have an allergy, you can substitute the ½ cup of mashed avocado with an equal amount of plain Greek yogurt or traditional mayonnaise to achieve a similarly creamy texture while maintaining the curried flavor profile.
