this curried chicken salad with apricots is a flavor/texture explosion of salty, sweet, chewy, acidic, savory, spicy and creamy. It’s so tasty- you would never believe it’s also naturally made with WHOLE FOODS.
serving ideas
- Roll in a siete foods almond meal tortilla with shaved carrots, shaved cucumber and avocado and for the ultimate lunch wrap.
- Serve a large scoop with plantain chips and shaved jalapeños for a spicy chips & dip.
- Stuff in an avocado half with a drizzle of sriracha, coconut aminos and sesame seeds for a low-carb delight.
- Use filling in pumpernickel bread spread with chive cream cheese for the most delightful tea sandwiches.
Curried Chicken Salad with Apricots
It’s a flavor/texture explosion of salty, sweet, chewy, acidic, savory, spicy and creamy. It’s so tasty- you would never believe it’s also naturally made with Whole Foods ..
Ingredients
- 1 cup scratch-made aioli or avocado oil mayonnaise
- 1 Tablespoon yellow curry powder
- 1 Tablespoon lime zest
- 1 Tablespoon lime juice
- 3/4 teaspoon kosher salt
- 1/4 teaspoon fresh-cracked black pepper
- 3 cups grilled or rotisserie chicken breasts shredded
- ½ cup celery diced small
- 2 Tablespoons scallions sliced thin
- ½ cup dried turkish apricots diced small, plus more for garnish
- 2 Tablespoons fresh mint minced, plus more leaves for garnish
- 2 Tablespoons fresh cilantro minced
- ½ cup salted cashews toasted and roughly chopped, plus more for garnish
Instructions
- In a large bowl, whisk together mayo, lime juice/zest, curry powder, salt and pepper. Stir in shredded chicken and toss together with tongs to absorb the dressing.
- Stir in celery, scallions, cashews, apricots and fresh herbs. Cover and chill overnight, or at least 4 hours, until very cold and flavors have melded.
- Serve chilled in butter lettuce cups garnished with more dried apricots, toasted cashews and fresh mint leaves.
