Chicken Curry Salad
** Gluten Free **
4 boneless skinless chicken breasts
2 tablespoons sunflower seed oil
½ cup mayonnaise
1 lime juiced
2 tablespoons raw honey or agave
1 teaspoon curry powder
½ teaspoon ground ginger
½ teaspoon turmeric
½ cup shredded carrots
½ cup raisins
¼ cup chives, chopped
½ cup sliced toasted almonds (optional)
- Preheat oven to 450F. Place chicken breasts on a baking sheet and rub with sunflower seed oil. Chicken will take around 30 minutes, depending on size. You can also cook the chicken in a slow cooker on high for 4 hours. When the chicken is cooked, shred chicken. Then season chicken with salt and pepper.
- Combine mayonnaise, lime juice, honey, curry powder, ginger, and turmeric in a separate bowl. Add carrots, raisins, chives, almonds, and shredded chicken. Stir to coat everything with the dressing.
- Chicken salad is better served cold. Serve with gluten free crackers or eat alone.