Curry Chicken Salad

Adulting is like … can I make double for tomorrow and will it still taste as good?

The answer to BOTH of these questions is YES!

Turmeric is known for its potent anti-inflammatory benefits and its bright, yellow color. One of the active compounds is called curcumin. It is most readily absorbed in the presence of black pepper and a dietary fat.

Fresh avocado and plain yogurt are options I used to replace processed mayo. I like the “tang” of the yogurt against the curry powder. You can use either option! See below.

For a vegan version, swap in mashed chickpeas instead of chicken, dairy free yogurt, or vegan mayo!

Ingredients:

3 cups cooked, shredded chicken (either breast or thigh) – for vegan option use chickpeas, tempeh, or jackfruit!
1/2 cup red bell pepper, diced
2 stalks of celery , diced
1/4 cup sweet or red onion, diced
1 avocado, mashed with a fork
1- 6-oz container of plain yogurt of choice (can use mayo if you prefer)
1 tsp dijon mustard
1 tsp your favorite curry powder
1/2 tsp black pepper
1/4 tsp pink salt
1/2 lime, juice and zest (if you like lemon, swap that in!)

Instructions:

Mix all ingredients, except for chicken and onions, in a bowl and thorough combine.
Add chicken and onions, and mix.
Best served after ingredients sit together 1-2 hours but can be eaten immediately.
Serve on wrap or bread of choice with toppings like roasted red peppers, microgreens, tomato, cucumber slices, or more onion!