Whole30 Friendly Curry Chicken Salad (AIP Friendly, Gluten-Free, Dairy-Free)
This easy chicken salad recipe will show you how to make AIP friendly, Whole30 approved, gluten-free, dairy-free chicken salad that is delicious!
Servings: 6
Ingredients
For Chicken Salad
- 1 lb chicken (dark/light/or mixture will work)
- ¾ cup cashew cream
- 1 date (soaked in warm water for 20 min)
- ¼ cup pecans (chopped)
- 1 Tbsp curry powder
- 2 stalks celery
For the Cashew Cream
- 1&½ cup raw cashews
- ¾ cup filtered water (room temperature)
- Juice from ½ lemon (~½ Tbsp)
Instructions
For Chicken Salad
- Shred chicken--you can use a store-bought rotisserie chicken, plain roasted or poached chicken, or I like to use chicken thighs I've cooked in my InstantPot.
- Mince date. In a medium bowl, mix date, raisins, and curry powder thoroughly into cashew cream. Your cashew cream should be the consistency of a standard mayo. If it's too thick, add water 1 Tbsp at a time until it reaches the appropriate consistency.
- Small dice (~¼ inch pieces) celery. Mix cream, celery, and chicken thoroughly in a large bowl.
- Serve immediately, or refrigerate for up to 4 days.
For the Cashew Cream
- Bring 4 cups water to a boil, add to a separate bowl with cashews and set aside. Allow to soak for 1 hour.
- Drain and rinse cashews. Add to a high power blender with room temperature water and lemon juice. Blend on high for at least 3 minutes, scraping down the sides as necessary--until creamy texture is achieved.
- Use ¾ cup of cream for chicken salad. Reserve rest for a half batch of Zesty Ranch Dressing.