• 1 1/2 lbs. cooked chicken (about 3 breast}
  • 1 apple
  • 3 celery stalks
  • handful of basil or mint
  • 1-2 tsp. curry powder
  • 1/2 tsp Pink Himalayne sea salt
  • dash cumin
  • Ingredients for Dressing:
  • 1/2 c. soaked cashews
  • 1 small avocado or 1/2 large
  • juice of 2 lemons
  • 1/2 c. olive oil or avocado oil
  • 2 tsp. pink Himalayan sea salt
  • 1 tsp. onion powder

Chicken salad has been a favorite around here these days but not your typical chicken salad. As you can imagine, I had to put my twist on it!  That twist had all my taste testers asking for more and begging for the recipe.

I know I for one get so bored with chicken. Although, I love that Sunday night’s chicken dinner leftovers can be Monday’s delicious lunch with a few added ingredients!   The dressing I use to make this salad is so versatile, adds so much flavor and it has that creamy texture we all love in chicken salad.

There really are not any clean-eating mayonnaise choices in the markets to date.  I have seen other food bloggers use an avocado to mash in the salad and I like that but my dressings add so much more to an ordinary chicken or even tuna salad!

It is my hopes to bottle my dressings one day….and hopefully soon!  Until then, here are a few of of my most visited dressings that taste AMAZING on just the spoon {full of health wink}: Creamy Chive Dressing, Strawberry & Mint Lime Dressing , Creamy Walnut & Orange Dressing,  and Orange & Basil  Dressing!

 

5.0 from 1 reviews

Avocado Curry Chicken Salad {dairy & gluten free}
 

Print

Prep time

Cook time

Total time

 

Author:
Serves: 6

Ingredients
  • 1½ lbs. cooked chicken (about 3 breast}
  • 1 apple
  • 3 celery stalks
  • handful of basil or mint
  • 1-2 tsp. curry powder
  • ½ tsp Pink Himalayne sea salt
  • dash cumin
  • Ingredients for Dressing:
  • ½ c. soaked cashews
  • 1 small avocado or ½ large
  • juice of 2 lemons
  • ½ c. olive oil or avocado oil
  • 2 tsp. pink Himalayan sea salt
  • 1 tsp. onion powder

Instructions
  1. Soak cashews at least 2 hours but overnight is best for the dressing.
  2. Chop and shred cooked and cooled chicken and place in a bowl.
  3. Chop celery, apple and add to the shredded chicken.
  4. Chop mint or basil and add to bowl.
  5. In a strong blender like the Vitamix add all dressing ingredients and cream.
  6. Add about ½ cup dressing to chicken salad and blend. Add more if you desire.
  7. Mix in the curry (add 1 tsp. at a time and taste}, cumin, salt and taste.

Notes
To make this FreeDiet phase 1 compliant please omit the apples in this recipe. I have made the dressing without the avocado and just added more soaked cashews {a small handful}. If you find dressing is too thick adjust it by adding some filtered water or if texture is too thin add more nuts. This dressing is so versatile and can be used on salad, fish or vegetables. It will stay fresh in the fridge up to 5 days. I love using left over chicken or cooking chicken the night before and making the chicken salad the next day. If you love curry go for the 2 tsp. and using the mint {verses the basil} balances the spicy flavor. Please use organic when you can.

Apple Chicken Curry

 

With a Spoonful of Health,

Dawn Rofrano