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
You might also like:
Curried chicken salad
- 6 tbsp mayonnaise use Just Mayo for egg-free version
- 1-1/2 tsp curry powder medium-heat or mild
- 12 ounces chicken breast cooked and diced, about 1 large
- 1 apples cored and diced
- 1 stalk celery diced
- 1/2 cup pecans chopped, sub toasted sunflower or pumpkin seeds for The Migraine Relief Plan
- Whisk the curry powder into the mayo in a large serving or storage bowl.
- Add the other ingredients and mix well. Serve over lettuce or baby arugula as shown. You can sub seedless red grapes or raisins for the apple (raisins are not on The Migraine Relief Plan).