Curried Chicken/Turkey Salad (Paleo, Whole30, AIP)
 
Prep time
Total time
 
A delicious salad made from leftover Turkey or Chicken on a bed of colorful vegetable slaw with a lip smacking rich curry dressing with the flavors of ginger and turmeric!
Author:
Cuisine: Fusion
Serves: 1-2
RecipeIngredients
For the dressing:
  • ¼ cup coconut milk
  • 2 tbsp fresh lemon juice
  • ¼ tsp of grated fresh ginger (or use ¼ tsp of ground ginger)
  • 5 cashew nuts soaked in hot water for 15 mins or more (OMIT for AIP)
  • ¼ tsp ground turmeric
  • ¼ tsp sea salt
  • 1 tsp apple cider vinegar
  • 1 tbsp coconut oil (melted) or avocado oil
  • 1 tbsp runny raw honey
For the salad:
  • 2 cups shredded cooked chicken or turkey (see notes on cooking methods)
  • 2 cups shredded purple cabbage
  • ½ cup shredded carrots
  • 1 celery stalk, chopped fine
  • 2 cups baby spinach leaves, roughly chopped
  • ¼ of a green apple, sliced thinly (optional)
  • handful of raisins (optional)
RecipeInstructions
For the dressing:
  1. Add all dressing ingredients to a small food processor jar and blend till smooth and creamy. transfer to a small jar and keep aside.
For the salad:
  1. Place all the shredded vegetables in a large mixing bowl. Place the shredded chicken / turkey over the vegetables. Add the raisins (if adding). Pour the dressing over the chicken and the vegetables just before serving!
Notes
This salad is great when you have leftover roast chicken or turkey. However, if the meat is a bit dry, then you can rehydrate it by placing it in a bowl and sprinkling some hot water over it and letting it sit for a few minutes.
To cook the chicken or turkey from scratch, you can also use the Instant Pot by cooking the meat with some spices and some water. You can use the leftover stock for soups.
Recipe by Cook2Nourish at https://cook2nourish.com/2021/11/curried-chicken-turkey-salad.html