CURRY CHICKEN SALAD

5 from 7 votes

One of my absolute favorite, high-protein lunches or snacks that also contains a diversity of colorful plants!

Prep Time15

Total Time15

Course: Lunch, Main Course

Cuisine: American, Asian

Keyword: Chicken and curry, Chicken breasts, Chicken Salad, Curry, High protein lunch

Servings:

5 cups diced cooked chicken (I used a rotisserie chicken)
¾ cup mayo + more to your liking (I used Primal Kitchen avocado oil mayo)
1 tablespoon curry powder
½ cup red cabbage, shredded
½ cup red bell pepper, diced
⅓ cup green onion, diced
⅓ roasted cashews, roughly chopped
⅓ cup chopped dates or golden raisins
⅓ cup cilantro, chopped
Salt and pepper to taste (amounts will vary based on whether your chicken is seasoned)
Lettuce cups for serving (optional)

Add the cooked chicken, mayo, curry powder, and salt and pepper to a bowl and stir to combine.
Taste and adjust seasoning to your preference.
Stir in the remaining ingredients: red cabbage, bell pepper, green onion, cashews, dates or golden raisins, and cilantro.
Serve on top of lettuce cups and ENJOY!