Serves 4-6
This is my “Go To” chicken salad that I have made for the past 5 years. I can’t tell you how many times I have packed this for my lunch. It is definitely one of my favorite comfort foods. Not much time goes into making this recipe except for cutting everything into bite-size pieces. Classic, tasteful, and made in a record time are just a few reasons for my love of this dish. Make sure that you love sweet curry powder before attempting this recipe, as it is the main flavor. As a bonus, curry powder includes turmeric which aids with inflammatory issues. Enjoy!
Ingredients:
2 chicken breasts
3 Granny Smith apples
½ cup of chopped walnuts or cashews
1 cup of dried prunes, apricots, or raisins
1 cup of chopped celery
2 Tbsp of sweet curry powder
½ - ¾ cup of vegan mayonnaise
Instructions:
1. Boil or grill the 2 chicken breasts on the stove until done.
2. Dice up the apples, celery, nuts of your choice, and dried fruit of your choice into bite-size pieces. I cut the prunes and apricots into small pieces but leave the raisins as is. Place all in a bowl.
3. Wait for the chicken breasts to cool and then dice into bite-size pieces. Add to the bowl.
4. Add sweet curry powder and vegan mayonnaise to the bowl and stir.
5. Serve cold.
Additional Information -
·As stated earlier, turmeric can be found in curry powder. Turmeric, or the special component inside called curcumin, does wonders in helping with anti-inflammatory issues. You can take supplements, however, consuming turmeric in other ways such as in curry powder, curry and tea will aid in benefits as well.
Vegan mayonnaise is extremely difficult to find in Costa Rica so I often make my own. In the United States, Veganaise was always found in my refrigerator. However, some things just aren't as readily available in the town where I live. I have just learned to make adjustments and that is OK. This way I can use a healthier oil because canola oil is used as an ingredient in Veganaise. For vegan mayonnaise, I use the following recipe that I found on the website Saucy Kitchen:
1/4 cup aquafaba
1 tsp dijon mustard
1 Tbsp of apple cider vinegar or lemon juice
1 cup of neutral-flavored oil (sunflower, avocado, olive)
1/4 tsp of salt
(Place vegan mayonnaise in the refrigerator for 4-5 hours for it to thicken prior to use, otherwise, it is a bit runny like aioli.)
This curry chicken salad is great to place over gluten-free, dairy-free, and egg-free bread. When wanting to place this salad on bread, make sure to chop or dice all ingredients finely. It will make your meal less messy and more enjoyable.
Comments