Thursday, September 26, 2013

Recipe: Leftover Chicken Curry Salad


1/4 cup homemade olive oil mayo (can sub with full fat yogurt)
2 T curry powder
1/2 t. or to taste sea salt
dash apple cider vinegar or lemon juice

2 cups leftover (or cooked) chicken
1/4 cup shredded red cabbage
2 large carrots, shredded
up to 1/4 cup non sulfured raisins
1/4 cup soaked and dehydrated almonds, sliced (can sub any nut)
1/2-2 cups steamed and chilled broccoli

Mix curry and mayonnaise in large bowl.  Add salt to taste and acid (vinegar or lemon juice).  Add the rest of the ingredients. Enjoy!
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