Hurry Curry Chicken Salad


Okay, so this is a quick go to meal when we are short on time.  It’s not only quick to make but refreshing and crisp, perfect for summertime gatherings.  If you’ve got a handy food processor, it’s lightening fast to make.

It’s paleo-friendly, it’s zone-friendly……you can add some fruit or other veggies to balance out your carbs for a perfect meal!     

Ingredients:

  • 12 oz leftover or rotisserie chicken, shredded or cubed (12P)
  • 2.5 cups red bell pepper, chopped (2C)
  • 2 cups celery, chopped (1C)
  • 1/2 oz sliced almonds (5F)
  • 1/8 cup raisins–I like the golden ones (1.6C)
  • 2Tbs, 1tsp homemade mayonnaise (see recipe below) (7F)
  • 1 T curry powder–freebie and oh so good for you!
  • pepper to taste
curry chicken salad Hurry Curry Chicken Salad

Preparation:

Mix all the ingredients in a bowl and serve.  Adjust the mayonnaise to meet your fat requirements.  This makes 4 servings at roughly 3P, 1C, 3F.  ENJOY! 

How to make 100% paleo mayo:

This can be made in a larger batch to be kept in the fridge for use in anything you would normally use mayonnaise for.

Ingredients:

2 Eggs
0.33 Cup of Olive oil 
1 tsp of mustard powder
2 Dashes of cayenne 
2 TBSP Lemon juice

Crack eggs in a blender and add spices.  Slowly over a 5 minute period add in the olive oil.  This is important, as it aids in making your mayonnaise thicker.

Zone exchange: 1TBSP = 3 Fat blocks (protein is negligible).

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