Chicken Curry Salad Recipe

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)



  1. 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.
  2. 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.
  3. Chicken salad is better served cold. Serve with gluten free crackers or eat alone.