Avocado Curry Chicken Salad {dairy & gluten free}
Creamy Coconut Asparagus Soup
Zesty Lemon Dressing
Salmon Cakes
Steak Fajitas {paleo, diary & gluten free}
Latest
- 1 1/2 lbs. cooked chicken (about 3 breast}
- 1 apple
- 3 celery stalks
- handful of basil or mint
- 1-2 tsp. curry powder (omit for FreeDiet® Phase 1)
- 1/2 tsp Pink Himalayan 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!
- 1½ lbs. cooked chicken (about 3 breast}
- 1 apple
- 3 celery stalks
- handful of basil or mint
- 1-2 tsp. curry powder (omit for The FreeDiet® Phase 1)
- 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
- Soak cashews at least 2 hours but overnight is best for the dressing.
- Chop and shred cooked and cooled chicken and place in a bowl.
- Chop celery, apple and add to the shredded chicken.
- Chop mint or basil and add to bowl.
- In a strong blender like the Vitamix add all dressing ingredients and cream.
- Add about ½ cup dressing to chicken salad and blend. Add more if you desire.
- Mix in the curry (add 1 tsp. at a time and taste}, cumin, salt and taste.
With a Spoonful of Health,
Wow! This Avocado curry Chicken Salad is divine! I was craving chicken salad, but can’t have the dairy, or mayo. Can’t believe how amazing this is. Yummy! Thanks!!
This is my absolute favorite chicken salad recipe. I’ve made it with basil and mint and both are amazing! Thank you!
I live in the Caribbean and this is very similar to a chicken salad I used to get here, but with traditional mayo. I made your chive dressing and love it. I will not put it in a narrow neck bottle next time though. I will definitely be making this very soon.
I have not eaten chicken in 53 years, and being on the Free Diet, phase One, is a challenge.This recipe is the BEST. Thank you, Dawn! You rock!!!
Hi Nina, I am so glad you enjoyed this recipe especially since you have not eaten chicken for so long! It has lots of flavor!!
Love this chicken salad; sure remedies cravings for things I cannot have (i.e. mayo). I am wondering, can you freeze it?
Thanks, Kay
Hi Kay! I have never tried to freeze the dressing as we usually go thru it so fast. With the water and fat content I am guessing you would have to blend it after it is defrosted. Maybe try a tiny bit to see and please let me know. I’m wondering if you are referring to the actual chicken salad? If so I think the same would apply that the dressing might separate and you would have to mix all together and strain the watery part. But the chicken part would freeze well. I hope this helps. Thanks for letting me be a part of your eating healthy!
Hi Dawn, just letting you know that when I defrosted this chicken salad (stored in a glass container and thawed overnight in the fridge), there was no extra liquid, and all was good. Still have two more containers–I freeze in “one portion” amounts–and looking forward to enjoying them as well.