Curried Chicken Salad with Avocado Mayo

Prep Time: 10 minutes | Cook Time: 0 minutes | Total Time: 10 minutes | Servings: 4

Why I Love This Recipe

This curried chicken salad is a quick, nourishing lunch that’s full of flavor and healthy fats. I keep it simple with Primal Kitchen Avocado Mayo and use whatever chicken I have on hand—rotisserie, leftover, or even canned. It’s the kind of no-fuss meal every busy mom needs in her back pocket.

Ingredients

• 2 cups cooked chicken, shredded or chopped (rotisserie or canned chicken both work great)

• 2–3 tablespoons Primal Kitchen Avocado Mayo

• 1 celery stalk, finely chopped

• 1/2 cup seedless grapes, halved (optional – or sub chopped apple for crunch)

• 1/4 cup chopped toasted almonds or walnuts

• 1/2–1 teaspoon curry powder (adjust to taste)

• Salt and pepper to taste

Instructions

1. In a large bowl, combine chicken, avocado mayo, celery, grapes or apples (if using), nuts, and curry powder.

2. Mix until everything is coated and well combined. Taste and season with salt and pepper.

3. Serve in lettuce cups, over a bed of greens, or with sourdough toast or crackers.

Notes

• Dietary Quick Tip: This chicken salad is naturally gluten-free and dairy-free when served in lettuce cups or over greens. If you prefer toast or crackers, just choose gluten-free options to keep it fully gluten-free.

• Busy Mom Hack: Canned chicken is a great shortcut—just drain and go.

• Flavor Boost: Add a squeeze of lemon juice for brightness.

• Make Ahead: Stores well in the fridge for up to 3 days for easy grab-and-go meals.