Curry Chicken Salad
Dairy free chicken salad, goes great with veggies
Ingredients
- 1 Shredded chicken breast
- 1 cup water or favorite broth
- 1/4 cup Avocado Mayo
- 1 tbsp curry powder
- 1 tsp ginger powder
- 1 tsp garlic powder
- 1/2 tbsp Sriracha
- 1/4 tsp red pepper flakes
- 1 tbsp coconut aminos
- 1 pickle- finely diced
Instructions
- Cook chicken breast in your preferred method. For shredding, I like to cook mine in the Instant Pot. Add one chicken breast to the Instant Pot with 1 cup water or your favorite broth. Pressure cook for 15 minutes (time may vary depending on the size of the chicken breast).
- While chicken is cooking combine the rest of the ingredients into a small mixing bowl.
- When chicken is finished, place on a cutting board and use two forks to finely shred the chicken breast. If you have a KitchenAid mixer, you can always put it in there and use the paddle to easily shred the chicken.
- Add chicken to your curry mix and combine until the chicken is fully coated.
- Enjoy with any of your favorite veggies or crackers.
Tried this recipe?Mention @realfoodwithaltitude or tag #realfoodwithaltitude!