Curried Chicken Salad (made with Garlic “Mayo”)
Adapted from The Autoimmune Paleo Cookbook by Mickey Trescott
PREP TIME: 10 MINS
TOTAL TIME: 10 MINS
Serves: 1½ cups
Must cool for an hour at room temperature or 20 minutes in the refrigerator.
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 sea salt
1 lb pastured chicken breast, cooked and shredded
¼ cup chopped red onion
¼ cup raisins (optional)
2 cups fresh arugula or chopped kale
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, and serve on a bed of fresh arugula or chopped kale. Serve garnished with chopped parsley.