Picnic Week: Curried Chicken Salad

Picnic Week continues!  This is a fabulous new way to enjoy chicken salad.  It’s great in lettuce wraps or over a bed of greens.  And of course so great on its own.  Surely a crowd pleaser!

Curried Chicken Salad
Makes 6 Servings

3/4 cup Healing Cuisine Mayonnaise
1 Tbsp curry powder
1/4 cup fresh lemon juice
3 cups free-range chicken, grilled/roasted and shredded
1 1/2 cups organic Granny Smith apple, 1 inch thin slices
2/3 cup organic celery, diced
1/3 cup organic unsweetened raisins (OMIT IF ADVANCED PLAN)
1/2 tsp sea salt

In a large bowl, whisk together mayonnaise, lemon juice, and curry powder until smooth.  Add remaining ingredients to bowl and toss well to coat.  Refrigerate at least 2 hours before serving.

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Written by Elise Schwartz
Elise Schwartz

Elise has been living a sugar-free natural lifestyle since 2008, after discovering her PCOS, infertility, and inability to lose weight were caused by toxicity in her food and daily life. She became a certified nutrition and body detox coach, and provides consultations to clients across the world. By living the principles she teaches, Elise proudly welcomed her son, Austin, into the world in 2011. She and her husband, Dr. Dave, own and operate a natural health clinic, Triad Health Center, in Greensboro, NC.

2 Comments

  1. Megan
    Wednesday 7 May 2014, 2:07 pm

    Always appreciate a new chicken salad recipe. It seems to be the easiest thing to pack on the go, so I like to have several different ways of making it.

    Reply

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