Curry Chicken Salad
We like to make a big batch of this and snack on it throughout the week or pack it up for lunch. If you don’t have time to cook your own chicken breast, an organic rotisserie chicken works great here.
4 tablespoons mayonnaise, veganaise, or homemade aioli
zest and juice of ½ a lime
2 teaspoons curry powder
¼ teaspoon turmeric
1 clove garlic, grated
½ teaspoon salt
small pinch of cayenne pepper
2 poached or roasted chicken breasts, shredded
2 tablespoons torn cilantro leaves (optional)
1. Combine the first 8 ingredients in a bowl.
2. Slowly add a small amount of the curry mixture to the chicken, combining well. Continue adding the curry mixture until the chicken salad is at your desired consistency. Then stir in the cilantro leaves.
3. Serve with sliced cucumber, crackers, or lettuce cups.
Originally featured in From the goop Kitchen: Curry Chicken Salad
