Jazzy Chicken Salads

I am a sucker for chicken salad. They are easy to make, easy to store, easy to take on the go and a delicious way to pack nutrients into a meal.

Here are my two of my favorites: Gula Chicken & Curried Chicken.

Both salads require cooked chicken breasts. I start by cooking the chicken on my instapot. Check here for my Juicy Instant Pot Chicken Breast from fresh or frozen in 25 minutes from start to finish. Alternatively you can purchase a rotisserie and shred it as well...

Check this video to see how I shred chicken breasts with a mixer super quick and fun!

GULA CHICKEN

INGREDIENTS:

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For the ROSE DRESSING:

• 3/4 Cup Avocado Mayo ( i like Sir Kesington or Primal Kitchen)

• 2 tbs organic sugar free Ketchup

• 1 tsp EVOO

• 1 tsp Mustard

• a pinch of sea salt

For the SALAD:

• 2 organic carrots, shredded

• 3 chicken breasts, shredded

• half a cup frozen corn

• half a cup frozen green peas

• half a cup organic raisin

Optional:

If you want to amp the carbs and go Brazilian Style add half a cup of "Palha Potato" (you will probably need to look up a brazilian store for this item, that's why I leave out most of the time...)

HOW TO MAKE IT:

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For the ROSE DRESSING:

Whisk all items together and store it on the fridge.

For the SALAD:

Mix the Shredded Chicken with the Sauce, add all other ingredients. Mix it once again.

It tastes better after a couple of hours in the fridge.

CURRIED CHICKEN

INGREDIENTS:

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• 2 lbs organic chicken, shredded

• 1/2 cup cashews, pieces

• 1/2 cup celery, chopped

• 1/3 cup halved grapes

• 1/4 cup red onion, minced

• 1/4 cup chopped mint

• 1/2 cup avocado mayonnaise. ( i like Sir Kensington, or primal kitchen)

• 2 1/2 tbsp curry powder (i have been using this one, it has the perfect amount of spice without overbearing...)

• 1/4 tsp sea salt

• 1/8 tsp ground pepper

HOW TO MAKE IT:

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In a medium sized mixing bowl, combine chopped celery, red onion, grapes, mint, and cashew pieces. Mix in mayo, curry powder, sea salt, and pepper.

Next, shred cooked chicken and combine with the mixture above. Toss well.

Set in the fridge for 30-60 minutes. Top with more fresh mint. Best served cold and stores for 3-4 days.

Namaste!

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