Dairy Free Curry Chicken Salad
Overview
I’m all for prepping lunches ahead of time when I remember to actually PREP THE LUNCH AHEAD OF TIME.
And with the summer upon us- bbqs, picnics, pool or beach time…planning ahead is a MUST!
A while back I shared some stories of me making a curried chicken salad (a favorite of mine!) and I’m so excited to tell you it’s live on the blog. It’s dairy free, too, so for those of you who are anti-dairy (or anti-mayo!) for whatever reason, this is for you!
Serves 2-4 lunch portions
Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.
Shopping List
-
1 lb boneless/skinless chicken thighs or chicken breast, seasoned with salt, pepper, and garlic granules and cooked @ 350 for 30 min
-
2 stalks of celery, chopped
-
1/2 cup unsalted cashews
-
1/2 cup unsweetened coconut milk*
-
2 tbsp curry powder
-
1 tbsp apricot preserves
-
1 tsp garlic granules
-
1/2 tsp onion powder
-
1/2 tsp kosher salt
*This recipe needs the full fat coconut milk from the can — not the carton. Tip: Place in fridge ahead of time to thicken it up if desired.
Method
When the chicken is cool enough to handle, chop the chicken into bite sized pieces and place in a large bowl. Add the celery and cashews to the bowl.
In a smaller bowl, whisk together the coconut milk, curry powder, apricot preserves, garlic granules, onion powder, kosher salt, and pepper to taste. Pour mixture over the chicken and chill until ready to serve! I love this on a salad, in a wrap, or with a crusty bread!
Dairy Free Curry Chicken Salad
Ingredients
- 1 lb boneless/skinless chicken thighs or chicken breast, seasoned with salt, pepper, and garlic granules and cooked @ 350 for 30 min
- 2 stalks celery, chopped
- 1/2 cup unsalted cashews
- 1/2 cup unsweetened coconut milk
- 2 tbsp curry powder
- 1 tbsp apricot preserves
- 1 tsp garlic granules
- 1/2 tsp onion powder
- 1/2 tsp kosher salt
Instructions
- When the chicken is cool enough to handle, chop the chicken into bite sized pieces and place in a large bowl. Add the celery and cashews to the bowl.In a smaller bowl, whisk together the coconut milk, curry powder, apricot preserves, garlic granules, onion powder, kosher salt, and pepper to taste. Pour mixture over the chicken and chill until ready to serve! I love this on a salad, in a wrap, or with a crusty bread!
TELL US WHAT YOU THINK:
There are no reviews yet. Be the first one to write one.