Avocado Curry Chicken Salad {dairy & gluten free}
 
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 (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
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 curry in this recipe. I have also made the dressing without 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.
Recipe by Spoonful of Health Delicious Gluten Free Recipes, Paleo and FreeDiet approved at https://spoonfulofhealth.com/avocado-curry-chicken-salad-dairy-gluten-free/