It’s been a minute since I’ve shared a recipe and it feels so good to be bringing you a brand new recipe today! I got the inspiration for this chicken salad from my original Paleo Chicken Salad. I have been making my Paleo Chicken Salad weekly and got inspired to spice it up a bit so that is exactly what I did.
I love either of these chicken salads in a Thrive Market coconut wrap, on a bed of butter lettuce or as a “dip” for raw vegetables. Since this salad takes minutes to make I like to whip up a batch on a Sunday to have for lunches for the week or on a night when I am low on time or ambition to cook. Now that summer decided to come back in Wisconsin this week, this salad would be perfect to not have to turn on your oven in the humid weather. Even A loved it!
- 1 rotisserie chicken or 3-4 cups cubed/shredded chicken
- 1 cup celery, chopped
- 1 cup craisins
- ½ red onion
- ⅓ cup sesame seeds
- 1 cup paleo mayo
- 1 tbsp dijon mustard
- 1 tsp honey
- 2 tbsp curry powder
- salt and pepper to taste
- Add the chicken, celery, craisins, red onion and sesame seeds to a large bowl.
- In a smaller bowl combine the mayo, mustard, honey and curry powder and mix until fully combined. Pour the dressing over the chicken mixture and mix well. Taste and add any salt and pepper or additional seasoning as desired.
- Enjoy!
