Description
This recipe is a modern take on the classic deli salad. Healthy curry chicken salad made with gluten-free pasta with fresh ingredients like celery, green onion, red onion, cilantro and parsley.
Ingredients
Scale
- 4 organic chicken breasts, bone-less, skin-less
- 1 cup sugar-free mayonnaise, such as Primal Kitchen
- Juice of 2 medium lemons (about 1/4 cup)
- 2 T organic curry powder
- ¼ tsp sea salt & coarse black pepper, plus more for chicken
- 1 ½ cups celery, diced
- 2–3 green onions, chopped
- ¼ cup red onion, small diced
- ¼ cup or more of chopped flat-leaf parsley
- ¼ cup or more of chopped cilantro
- ¼ cup raisins
- ¼ cup unsalted dry roasted slivered almonds
- 2 cups Organic Penne Pasta with Turmeric by Andean Dream or preferred pasta
Instructions
- Preheat oven to 400 degrees. Line a baking pan with parchment paper. Season chicken breasts generously on both sides with sea salt and coarse black pepper. Bake in the oven for 30 minutes.
- Boil pasta according to package directions. Drain and set aside when done. While the chicken and pasta are cooking, prepare the curry mayo dressing. In a large bowl combine mayo, juice of two lemons, sea salt and black pepper. Blend well and set aside.
- In a medium bowl combine celery, onions, parsley, cilantro, raisins and almonds. Toss to combine.
- Remove chicken from the oven and let cool for 10 minutes. Dice into 1-inch bite size cubes. Add chicken and pasta to the curry mayo dressing and mix well. Add remaining ingredients and stir till incorporated. Enjoy immediately or chill for 2 hours before serving. Store in an airtight container in the fridge for up to 5 days.
Notes
Dice the chicken when it is still warm and add immediately to the mayonnaise dressing. The chicken will better absorb the curry and flavors when its warm.
I cook the pasta for 11 minutes, till its cooked through but not soft and mushy.
Enjoy warm of chill for 2 hours before serving.
Remember, every spice companies curry recipe is different. Feel free to try different brands till you find the one you like. I use Frontier Co-op Organic Curry Powder with Coriander, Turmeric & Mustard. It is non-GMO, non-ETO and non-irradiated.