Super easy chicken salad made from leftover roasted chicken breast and other stuff in your fridge right now.
Salad Month continues with another quick no-cook recipe using leftover chicken. While I roast my own high-quality chickens in the cooler months, I tend to buy rotisserie chickens from Whole Foods on hot days. Whole Foods usually has salt-free chickens that are Step 3 on the animal welfare scale, which is about as good as I can buy in San Diego on my budget. If they don’t offer them without seasoning, you can pre-order one and they’ll make it for you at no extra charge.
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Once you have cooked chicken, this salad comes together in 5 minutes. Just whisk curry powder into your favorite mayo, do a little dicing, and you have lunch. Omit the nuts for migraine diets, or sub toasted sunflower or pumpkin seeds. Since this salad is on the sweeter side, I serve it over baby arugula, which has a little bite and provides lovely textural and flavor contrast.
paleo, Whole30, low-sodium, migraine, gluten-free, celiac diets
Not recommended for:
vegan, vegetarian diets