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Lilly’s Table

 
 
© Lillys-Table.com Photo of Curry Chicken Salad
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free nuts

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Curry Chicken Salad

 

Tossed with creamy dressing, seasonal, dried fruit, and nuts. Enjoy on top of lettuce or bread. Substitute tofu to make this dish deliciously vegan, just cut into cubes and use as you would the cooked chicken.

Ingredients

  • 12 ounces chicken, or tofu
  • ½ cup mayonnaise, or greek yogurt
  • 1 lemon, about 2 tablespoons juice
  • 1 tablespoon curry powder, or more to taste
  • 1 pinch black pepper
  • 1 pinch salt, or more to taste
  • 2 stalks celery, trimmed and finely diced
  • ½ bell pepper, diced
  • ¾ cup grapes, halved
  • 2 ounces dried mango, (about 1/4 cup chopped) or golden raisins
  • ¼ cup cashew, chopped or macadamia nuts, optional
  • 1 head lettuce, romaine or butter leaf

Serving Size: 2 People

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Preparation Instructions

For the chicken:
Preheat the oven to 375. Line a baking sheet with foil. Spread the chicken out on it and splash with a 1/2-1 cup of water. Sprinkle a bit of salt and pepper on top. Bake for 15-20 minutes until the chicken is firm, but not hard to the touch.

If using the tofu instead:
Place the tofu between two plates. Add a weight such as a can of tomatoes on top and press between. Dump off the excess liquid that comes off and repeat as needed.

Whisk together the mayonnaise, lemon juice, and curry powder. Fold in the chunks, vegetables, grapes, dried fruit and nuts.

Serve on a bed of washed and dried lettuce. Alternatively, it is lovely in a pita or sandwich slices.