Wednesday, September 17, 2014

Cinnamon & Curry Chicken Salad

I came up with this recipe at the request of a dairy-free friend who wanted a sweet and savory chicken salad. While coming up with the components of the dish were easy, I got a little stuck on how to bind it together.

Mayo wouldn't really work here, as I don't think the flavor would compliment the apple and cinnamon. Instead I went with coconut milk yogurt, which is not paleo in the true sense but is dairy-free (I used unsweetened). If you are primal I think that Greek yogurt would be an even better choice!

You could use a rotisserie chicken here but I simply poached and shredded some boneless thighs. This made and easy and tasty lunch wrapped in lettuce leaves.

Cinnamon & Curry Chicken Salad

3/4 cup unsweetened coconut milk yogurt
1 tsp. ground cinnamon
1/2 tsp. curry powder
1 lb. cooked and shredded chicken
1 medium apple, diced
1/2 cup grapes, halved
1/4 cup chopped raw pecans
salt & pepper, to taste

Stir cinnamon and curry into yogurt in a small bowl.

In a separate larger bowl, combine chicken with apple, grapes and nuts. Fold in yogurt mixture. Season to taste with salt and pepper.

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