Unfortunately, this recipe won’t freeze well, so plan on enjoying it fresh. Then stir until everything is creamy and combined.Īnd voila! Your curry chicken salad is ready to enjoy!Ĭhicken salad will last 4-5 days stored in an airtight container in the refrigerator. Add them to a large bowl along with the coconut cream and spices. This recipe is ridiculously easy to make!įirst chop your chicken into 1” pieces, along with the celery, grapes, apple and cilantro. If you want to make this a completely no cook dish, canned chicken is another great option! But if you don’t have any on hand, you can easily prepare some in the instant pot or on the stove in just a few minutes. Here’s what you need to make this delicious chicken salad:Ĭhicken salad is a fantastic way to use up leftover roasted chicken. Because the only thing better than a delicious meal is an already prepared, ready to eat delicious meal! No crazy substitutes in this recipe, all the ingredients are naturally gluten-free, and grain-free!Ĭhicken salad can be prepared well in advance making it the perfect recipe for meal prepping or on-the-go lunches. It contains curcumin, which fights inflammation, and can even be used as a natural pain reliever! Turmeric has been used since ancient times for its medicinal properties. It’s loaded with anti-inflammatory Turmeric While I personally love this recipe as is, it’s also very versatile, so you can get creative with the ingredients you have on hand. It’s also loaded with protein, healthy fats and carbs for a well balanced meal! This curry chicken salad is creamy, a little crunchy and uses a homemade nightshade-free curry powder for bold flavor while still being AIP. Delicious, nutrient dense, and quick and easy to prepare. Then I wonder why I don’t make it every single week. It’s also AIP, Whole30, Paleo, and seriously delicious!Ĭhicken salad is one of those meals I love, but always forget just how much until summer rolls around. The celery will get very soft and the dressing may not be as creamy.Quick, easy, and full of flavorful, anti-inflammatory foods, this healthy curry chicken salad is the perfect way to spice up your weekday lunches. Can I Freeze Curry Chicken Salad?Ĭhicken is best eaten within 5 days of making it, but can be frozen for 2-3 months. I like Pine Manor’s brand from whole foods. I know it’s much easier, but you are better off buying organic, pasture raised chicken. They are often poor quality birds that are pumped full of preservatives and chemicals. Skinless chicken breasts will dry out too easily.Īvoid using rotisserie chicken while making chicken salad. If using chicken breast, I would buy bone-in and skin on chicken breasts and roast in a 400 degree F oven for 45 minutes. The skin will keep the meat extra juicy and you can snack on it afterwards. Season bone-in and skin on chicken thighs with salt and pepper and roast in a 400 degree F oven for 55 minutes. It’s best to use dark meat chicken for chicken salad as it won’t dry out. What’s The Best Cut Of Chicken For Chicken Salad? Chicken salad will keep in the fridge for 5 days. Toss the dressing with the shredded chicken thighs and add sliced celery, walnuts and herbs.Blend until well combined and check for seasoning. Place 1 cup of full fat avocado oil mayonnaise in a food processor with lime zest and juice, 3 drops of liquid stevia, and the curry veggies from the pan.Cook the spices for 1 minute and then add 1/4 cup of chicken stock. The turmeric will make the sauce vibrant yellow. Add 2 teaspoons of curry powder and 1 teaspoon of turmeric powder.Cook for 7 minutes or until the veggies are soft. Preheat a pan over medium heat and add some onion, garlic, and freshly grated ginger.Once they cook for 50 minutes at 400 degrees F, they are done and you can proceed with making the curry dressing. The first step to making the best homemade curry chicken salad is to roast 10 chicken thighs with the bone and skin on. Curry chicken salad recipe How Do I Make Curry Chicken Salad? Cook the curry powder with some ginger, onions, garlic, and blend it up with some avocado oil mayonnaise and lime juice, and now we’re talking! If you want to make some amazing chicken salad sandwiches, use my keto pita bread recipe or low carb cloud bread recipe. Curry needs to be cooked in a hot pan to bloom the essential oils and really bring out their flavor. Most people shake some curry powder into mayonnaise and call it a day, but we don’t roll like that around here. This is so much better than using canned chicken or rotisserie chicken that is loaded with preservatives. This curry chicken salad recipe will be your new favorite thing to bring to work for lunch! It also happens to be a recipe from our new Keto Meal Prep Cookbook coming out in May!!! Not only is this chicken salad low carb, but the flavors are off the charts due to the fact that I oven roast chicken thighs and then shred them like wolverine.
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