Dairy Free Curry Chicken Salad
Jackie Cooks & Drinks
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!
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- 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
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!