curry chicken salad

Jo’s husband, Adam, developed this recipe as a healthy alternative for their daughter. Most chicken salads have eggs, preservatives, and dairy. This recipe is gluten-, dairy-, and sugar-free and gets its sweetness from raisins and a little monk fruit sweetener. It’s great in a lettuce wrap or over a green salad.

Yield 4 servings
Prep Time 10 minutes
Cook Time 15 minutes
80:20

1½ tsp olive oil

1 lb boneless, skinless chicken thighs

1 tbsp freshly squeezed lemon juice

1 tsp curry powder

½ cup vegan mayonnaise (Sir Kensington’s brand recommended)

½ tsp Himalayan pink salt

1 tsp Lakanto Classic Monkfruit Sweetener or honey (optional)

3 stalks celery, minced

½ cup chopped raw cashews

⅓ cup raisins

Freshly ground black pepper, to taste

1   In a large pan, heat the oil over medium heat. When hot, add the chicken thighs. Cook for 15 minutes or until they are no longer pink, turning once. Set aside to cool.

2   Meanwhile, in a medium bowl, combine the lemon juice, curry powder, mayonnaise, salt, and sweetener, if using. Mix well. Add the celery, cashews, and raisins.

3   When the chicken is cool, dice into small pieces. Add the chicken to the mayonnaise mixture, and stir well. Taste and adjust pepper and other seasonings as needed.