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.
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.
I’m so glad you tried this one, Megan! This is one of our favvvvorites! Austin asks for this every week for his lunch. I could never get sick of this one either!