Curried Chicken Salad

Curried Chicken Salad (made with Garlic “Mayo”)

Adapted from The Autoimmune Paleo Cookbook by Mickey Trescott

 

Garlic "Mayo"

 

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.

 

INGREDIENTS

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

 

INSTRUCTIONS

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.

 

NOTES

Stores well in the refrigerator, but hardens. Let come to room-temperature or warm gently before using.

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Curried Chicken Salad

 

PREP TIME: 15 MINS  

TOTAL TIME: 15 MINS

Serves: 4

 

INGREDIENTS

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

 

 

 

INSTRUCTIONS

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.