Avocado Curry Chicken Salad {dairy & gluten free}
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- 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,
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6 Comments on "Avocado Curry Chicken Salad {dairy & gluten free}"
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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 wonderful news Stephanie! I am so happy it filled your chicken salad need! Many people never buy traditional mayo after they try this healthy and yummy alternative!
This is my absolute favorite chicken salad recipe. I’ve made it with basil and mint and both are amazing! Thank you!
Willow, thank you for making my day with your comment. It is a favorite in my kitchen too! I love that you personalized it to your liking!
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.
Hi Cathy, I am so glad you loved the chive dressing! That is good advice to use a wide mouthed jar instead of narrow neck jar. You can always add more liquid like water even to thin it out a tad. Enjoy!