Avocado and curry powder come together to make this tasty chicken salad that is free of dairy, gluten, eggs, soy, and nuts. Great for lunch or snacks!
Right before I go out of town, I try not to go to the grocery store. It doesn’t make sense to fill my fridge with food that will go bad before I return home.
That means that I start to make random meals based on what’s still in the fridge and needs to be used before I leave.
I’d like to tell you that I am always prepared and thinking ahead, but it’s just not the truth.
And the other day, I was starvin’ Marvin and needed food asap. I had some leftover cooked chicken & an avocado in the fridge so I decided I’d make a chicken salad.
I’ve made avocado chicken salad before and it’s hella good. But it required a little more ingredients and effort than I had in my kitchen and in me.
So I mashed up the avocado and seasoned it with curry powder because I was trying to branch out. Thank God I did because y’all curry powder and avocado is a match made in heaven! I have never paired them together, and I feel sad for my taste buds until now. They’ve been so neglected.
Not anymore though!
One unfortunate thing is that curry powder and avocado make this not-so-pretty yellow-green color, and not in a nice chartreuse. More like an ugly brown green and yellow.
Basically, don’t judge this chicken salad by its color. Judge it by its taste, and its taste is gooooooooood.
Another great thing about this chicken salad is that it comes together in minutes with only a few ingredients, and it’s allergy friendly. No dairy, eggs, soy, nuts, or gluten.
While it doesn’t look pretty when you make it, it gets even less pretty after you’ve made it. However, leftovers still taste great!
I serve mine with sliced veggies, whole grain crackers, chips, on a sandwich, on some lettuce, wrapped in a tortilla or lettuce, or eaten straight from the bowl. It’s good anyway you eat it!
- ½ cup avocado (1 small)
- 2 TBSP lime juice (from 1 lime)
- ¾ tsp curry powder
- ¼ tsp salt
- ⅛ tsp paprika
- ⅛ tsp garlic powder
- ⅛ tsp red pepper flakes
- dash of cayenne pepper
- dash of nutmeg
- 10 ounces cooked chicken, shredded (2½ cups)
- 2 TBSP chopped green onion (from 1 small green onion)
- Mash together avocado, lime juice, curry powder, salt, paprika, garlic powder, red pepper flakes, cayenne pepper, and nutmeg. Stir together well.
- Stir in cooked chicken and green onion until well combined.
- Enjoy! Keep leftovers tightly refrigerated for up to 3 days.
*This recipe is easily doubled or tripled to serve more.
Love Chicken Salad? Me too! Here are a few more chicken salad ideas:
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