Recipe of the Month: Chicken Curry Salad


Saw a vegan version of this salad at what you’ve probably realized by now is one of my favorite dining places (Whole Foods). I modified theirs a bit, obviously. Besides replacing the Beyond Meat Chicken with real chicken, I took out the raisins, chutney, sugar, and oils.  Served on a bed of greens, it made for delicious and easy to pack lunches this week.

  • 1 pound chicken breasts
  • 1 pack of celery hearts
  • 2 tbl Turmeric
  • 2 tbl Yellow curry powder
  • Salt and pepper to taste
  • 3-4 tbl Rice vinegar
  • 3-4 tbl Mustard (stone ground)
  1. Cook chicken in a crockpot for tender pulled chicken. Or roast in the oven on 400 until cooked.
  2. Chop the celery
  3. Cut up the chicken if roasted.
  4. Combine all the ingredients into a large mixing bowl and stir until the chicken pieces are well covered.

If serving all at once, place a large bed of mixed greens on a serving platter and spread chicken salad on top. If using for lunches, place small beds of mixed greens in your containers and top with equal portions of chicken salad. You can also add some sunflower seeds and/or some rice to the mix!


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