Wednesday, September 12, 2012

LUNCH: CURRIED CHICKEN SALAD

So it turns out, a lot of people love chicken salad. I thought it was just me. But since my Cranberry Walnut Chicken Salad and my Regular Chicken Salad were such hits, I decided to share this one with you, too! I loved this one. I had to wrap it up and hide it in the back of the freezer to save me from myself. You know you do it, too. I'll find it in a couple of months and it'll be my refreshing gift to the future me.







Curried Chicken Salad
4-6 servings
2 cups cooked chicken, shredded (I used Spatchcocked leftovers)
1 cup leftover Coconut Curry Cauliflower Rice *
juice of 1/2 lemon
1 Tablespoon Sriracha sauce
1 teaspoon curry powder
2 hardboiled egg whites, chopped (you can use the whole egg)
1/2 cup celery, minced
1/2 cup red onion, minced
1/4 cup walnuts, chopped
1/2 apple, minced (you could also try this with mango!)
1/4-1/2 cup Paleo-Friendly Mayonnaise
Salt and Pepper


Gently combine all ingredients in a large bowl. Season with salt and pepper, to taste. Cover and refrigerate at least 1 hour to allow the flavors to marry. Serve over salad or in a lettuce leaf. 
*If you don't have coconut curry cauliflower rice, you could just omit this and add another hard boiled egg. 

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