Curry Chicken Salad

Normally made with store-bought mayonnaise, chicken salad isn’t always a dish we qualify

as heart-healthy. In our Clean version of Curry Chicken Salad, we’ve replaced mayonnaise with blended good fats from avocados and olive oil, great sources of Omega-3’s for further reducing inflammation in the body.

Avocados are a great source of potassium (even more than bananas) and they are rich in water, fiber, and protein and contain over 20 other crucial nutrients like Folate, Vitamin-C, and Vitamin-K.

Our Curry Chicken Salad can be served over your favorite grain, in lettuce cups, or eaten solo – making it a versatile meal you’ll find yourself returning to all Spring long.

Curry Chicken Salad

Ingredients:

• 2 chicken breasts
• 3 large dates
• 1⁄2 cucumber
• 1⁄2 apple
• 10 mint leaves
• 1⁄4 cup almonds
• 1⁄2 avocado
• 1⁄2 lemon
• 2 tablespoons olive oil, plus more for cooking chicken
• 1⁄2 teaspoon curry powder
• Cayenne pepper, to taste
• Sea salt and pepper

Serves: 4

Prep-time: 10 minutes

Cooking time: 15 minutes

Directions:

Rinse the chicken and dry well. Season both sides with salt and pepper.

Heat a pan over medium heat, with just enough olive oil to lightly coat. When oil is shimmering, add chicken breasts. Cook until no pink remains, turning halfway through (8 to 12 minutes). Set chicken aside to cool.

Cut cooled chicken into cubes. Small-dice the dates. Medium-dice the apples and cucumbers. Roughly chop the mint leaves and almonds. Halve the avocado and lemon.

In a blender or food processor, combine avocado, olive oil, curry powder, a dash of cayenne, and salt and pepper to taste. Blend until fully combined, optionally adding more olive oil to reach desired consistency.

Place all ingredients in a large bowl and toss until fully combined.

Serve immediately over your favorite grain or leafy green, or refrigerate covered for up to a day.

Recipe and photos by Kaitlyn Noble

http://blog.cleanprogram.com/curry-chicken-salad/