Curry Chicken Salad

It's springtime (sort of) here in Seattle and all I want are big, giant salads full of fresh veggies that I can whip up really fast after work. I've been making this one on repeat so I had to share it with you! It's really easy and sooooo good. I buy a pre-roasted rotisserie chicken from my local grocery store and use that meat to shred up and toss into my salads for some good protein. If you don't have much time after work this is a really good option. I hope you enjoy it!

 

Curry Chicken Salad

Ingredients

1 bag Trader Joes Cruciferous Crunch greens (or greens of your choice)

1/2 cucumber, chopped

1/2 cup cilantro (leaves) 

1 pre-cooked rotisserie chicken (or any protein of your choice) 

1/2 can full-fat coconut milk

1⁄4 cup raw cashews

1⁄4 cup raw almond butter

1⁄2 tablespoon curry powder

1⁄2 lime, juiced

Salt and pepper to taste 

Directions

For the dressing (inspired by my friend and fellow health coach Amanda Pickering)

Blend the coconut milk, almond butter, cashews, curry powder and lime juice until creamy. 

For the salad

Pour the bag of cruciferous greens into a large salad bowl. Drizzle with olive oil and massage until leaves are tender (This helps to make it softer and easier to chew). 

Throw in chopped cucumber and cilantro.  Shred chicken and toss in bite sized pieces. Pour dressing over (may not need all of it, use to your tastes) and toss to combine.  Add salt and pepper to taste. 

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You'll get recipes, a shopping list and daily instructions for what to make. TOO EASY! I really hope you enjoy xx

With Love, 

Christina Tidwell, MN, RN, CHC