Avocado Curry Chicken Salad

Chicken salad is a great lunch option, either by itself or served over fresh greens and veggies.  It is most typically a mix of chopped up cooked chicken, some spices, other goodies, and some sort of “creamy” binder – typically mayonnaise or some other salad dressing.  Many people have probably enjoyed chicken salad (albeit in sandwich form) long before going primal…but there is a bit of an issue with most chicken salad recipes.  Take a look at the ingredient list on that jar of mayonnaise or creamy salad dressing and you’ll find soybean oil at the top, along with a good number of other unfavorable things like sugar, man-made chemical compounds (for freshness?) and lots of salt.  You could make your own mayonnaise using olive oil and eggs – there are plenty of recipes out there for that – but why not try something a little different and even healthier…

Gather Up:

  • ~1-1/2 lbs pre-cooked chicken, cut in 1/2″ pieces (I’ve got four thighs here, skin-removed and boiled for about 10 minutes or so, or 2~3 breast halves works too…and don’t be shy about using leftovers)
  • 1 super-ripe avocado
  • 2 stalks celery, split lengthwise in 2-3 strips and diced
  • 2 scallions, chopped fine
  • 1/2 cup seedless grapes, cut in halves or thirds
  • 1/2 ~ 1 tsp curry powder (to taste)
  • 1/4 tsp sea salt (just a dash)
  • 1/4 ~ 1/2 tsp ground white pepper (again, to taste)

Other options to add:

  • 1/4 cup chopped walnuts
  • 1/4 cup finely chopped carrots
  • 1/4 cup diced granny smith apples (omit the grapes)
  • 1/4 cup dried cranberries or cherries (no sugar added, omit the grapes)
  • Use your imagination…

Start out by cutting the avocado, removing the pit, and scraping all of the rest into a good-sized bowl.  Mash and mix the avocado with the salt, pepper, and curry to get a nice creamy paste (this is where the super-ripe part helps).  You should end up with about 1/2 cup.

Add in the grapes, celery, and any other goodies you’re using and mix it up well.  Add in the chicken and mix again.

It’s OK if things are a bit chunky – more texture means better flavor, and we’re not looking to replicate that stuff at the deli that looks like it was squeezed out of a tube.  At this point, you can put this over a green salad, spread it on some large lettuce leaves as a “sandwich,” or just grab a fork and dig in.  You should have enough for two people to have a nice lunch…or two lunches for yourself.  Enjoy!

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6 responses to “Avocado Curry Chicken Salad

  1. The salad looks fresh and flavourful. I can’t wait to try it.
    Thanks for sharing!

  2. Gina Mortenson

    Oh my gosh…that looks delicious! What a great new idea to spice up an old recipe. I can’t wait to try it. Thank you for your post!

  3. Peggy Rollens

    I made this today and it was great! I didn’t have any curry powder, so I used Thai red curry paste. Only problem was Green + Red = Brown…but it still tasted great! Thanks for sharing the recipe!

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