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.