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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