Curry Garlic Chicken Salad
Spices, they truly make a dish pop. Curry is one of those spices that brings a dish to life. With a homemade garlic AIP mayo, not only is this delicious good but it's also good for you.
Salad and curry garlic is a great way to get some spice while eating a refreshing salad. What more could we ask for here in Sweat Nation?
Here's what you need...
PREP TIME - 10 MINS TOTAL TIME - 10 MINS
Must cool for an hour at room temperature or 20 minutes in the refrigerator.
Serves: 1½ cups
½ cup coconut concentrate warmed in a bowl of hot water
½ cup warm filtered water
¼ cup extra-virgin olive oil
3-4 cloves garlic
¼ teaspoon salt
Place the coconut concentrate, warm water, olive oil, garlic cloves, and salt in a blender and blend on high for a minute or two, until the sauce thickens.
Let cool for an hour at room temperature – alternately, you can place it in the refrigerator for 20 minutes. If you would like to use the sauce in a cold dish, thin with water until the desired consistency is reached.
Stores well in the refrigerator, but hardens. Let come to room temperature or warm gently before using.
Curried Chicken Salad
PREP TIME - 15 MINS TOTAL TIME - 15 MINS
½ cup garlic “mayo”, room-temperature or slightly warm
1 teaspoon apple-cider vinegar
½ lemon, juiced
2 teaspoons powdered turmeric
1 teaspoon powdered ginger
¼ teaspoon of sea salt
1 lb pastured chicken breast, cooked and shredded
¼ cup chopped red onion
¼ cup raisins (optional)
2 tablespoons chopped parsley
Combine the mayo, apple-cider vinaigrette, lemon juice, turmeric, ginger, and sea salt in a bowl and whisk to combine.
Add the chicken breast, red onion, and raisins and stir.
Serve garnished with chopped parsley.
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