Veggie-Loaded Curried Chicken Salad
Veggie-Loaded Curried Chicken Salad
In our opinion, this right here is quintessential summer food. Simple, light, fueling, and not hot. As farmers who spend the majority of our time outdoors, it’s nice to have these kinds of recipes in our repertoire.
What’s even better is when you can make a large batch of something and have leftovers ready to go for several meals. Depending on how many mouths you’re feeding, consider doubling the recipe. Your future self will thank you!
Chicken salad is a classic for good reason. There’s really no wrong way to make it, but we love our veggies and adding a healthy portion not only skyrockets the flavor of chicken salad, but the nutrition too. Enjoy this served in rainbow chard leaves as wraps (pictured), atop your favorite crackers, inside some crusty sourdough, or in a tortilla.
Servings: 4
Prep Time: 15 minutes | Cook Time: 0 minutes | Total Time: 15 minutes
INGREDIENTS:
1 cup organic mayonnaise
1 teaspoon curry powder
1 teaspoon Breakfast Blend
1/2 teaspoon Garlic Scape Salt
freshly ground black pepper, to taste
2 cups cubed or shredded cooked chicken
1 cup diced carrots
1/2 cup diced celery
1/4 to 1/2 cup diced red onion
1/4 cup hemp seeds
2 cloves garlic, minced
INSTRUCTIONS:
In a small bowl, combine the mayonnaise, curry powder, Breakfast Blend, Garlic Scape Salt and pepper. Still until well combined.
In a medium sized bowl, add remaining ingredients, then spoon in the dressing and mix thoroughly. The chicken salad might seem al little dry at first, but it’ll come together.
Store in the refrigerator for 3-4 days. Serve in chard leaf wraps, on crackers, in sandwiches or tortillas or atop a green salad.
