Chicken Salad
Why we love it: Easy to make, you can add it to any meal for extra protein, great use of leftover chicken or use it to top your salads. Makes 8 servings. Approx. 24g of Protein per cup
Prep Time 30 minutes mins
Cook Time 15 minutes mins
Total Time 50 minutes mins
Course Main Dish
Cuisine International
- 1 cup mayonnaise
- 1 1/4 tsp curry powder
- 2 tsp salt
- 1 pinch black pepper ground
- 2 whole apples small - peeled, cored, and cut. (Recommend Gala, Fuji, or Honey Crisp)
- 1 juice lime from whole lime
- 2 lbs chicken cooked (breast or thighs)
- 1 cup cilantro fresh, roughly chopped
- 2 whole scallions thinly sliced
First, make the curried mayonnaise.
In a small bowl, combine the mayonnaise, curry powder, salt, and pepper to taste.
In a separate bowl, toss the apple chunks with the lime juice. This will ensure that your apples won’t oxidize into brown, splotchy cubes - and the acid adds a nice zing to the salad, too.
Shred the chicken by hand, and toss it into the bowl with the acidulated apples.
Add the cilantro, scallions, and curried mayonnaise, and mix well.