The following recipe was originally published on GIRL CARNIVORE, a food blog for meat lovers with a variety of top-quality savory, quick, easy, and (sometimes!) healthy, barbecue recipes for aspiring cooks. You can follow Girl Carnivore on Instagram @GIRLCARNIVORE as well as on TWITTER and FACEBOOK.
Recipes
Curry Chicken Salad
Curry Chicken Salad
You'll Need
- 1/2 cup mayo
- 1 tbsp Curry powder
- 1 tsp Lemon juice
- 1/2 tsp Agave
- 2 lbs Chicken chopped
- 1 tsp GirlCarnivore Over Easy Egg & Everything Blend
- 1/2 Apple cored, seeded, and diced
- 1/2 White onion diced
- 2 Celery stalks chopped
- 1/4 cup Shredded carrot
- 3 Green onions chopped
- 1/4 cup Cashews chopped
- 1/4 cup Dried mango
- 1 tsp Coconut flakes unsweetened
- Salt and pepper
- 2 tbsp Fresh Mint chopped
- Greens
- Bread
- Tomato
- Microgreens
To Make
Make Dressing
- In a bowl, whisk Mayo and curry together.
- Add lemon juice, and a touch of salt.
- Stir until combined
Prep Chicken
- In a large bowl, toss the chicken, GirlCarnivore Over Easy spice blend, apple, onion, celery, shredded carrots, cashews, and mangos with the dressing.
- Season with salt and pepper.
- Fold in the mint and coconut flakes.
- Season with salt and pepper as desired.
Store for later
- Store the curry chicken salad in an airtight resealable container in the fridge for at least 2 hours or up to 4 days until ready to use.
Serve
- Serve over hearty bread as a sandwich or as desired.
