I love this Curry Cranberry Chicken Salad recipe! It’s so easy, great for you, and brings a little bit of summer and lightness to your body.  Feel free to play with the measurements to your liking, I am not much of a recipe follower, I use it as a guide more than for the specifics, So take the opportunity to be playful!

Curry Cranberry Chicken Salad

2 chicken breasts (I like to make it easy and pick up a rotisserie chicken at our co-op)
1/3-1/2 cup of avocado oil mayonnaise
1/4 cup cranberries (I prefer them without sugar or they get too sweet)
3 tsp. yellow curry powder
2 T chives
salt and pepper to taste

In a medium sized bowl, place cut up chicken, cranberries, chives and salt and pepper and mix lightly. In a small bowl, add curry powder to avocado oil mayo, and mix thoroughly. Add mayo to the chicken mixture.

I like my chicken salad a little lighter, so use I less mayo about 1/3c, if you like a more dense mayo flavor, feel free to add mre. I also love the avocado mayo, it has better cleaner ingredients, no canola oil. Which is better for you. Continue to mix until all ingredients are fully combined, paying special attention to getting the mayo and curry powder combined. Place over a bed of greens or on your favorite gluten free bread and enjoy!


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