Curry Chickpea Chicken Salad

October 22, 2016

Curry Chickpea Chicken Salad - A unique and healthy take on traditional chicken salad that uses almond butter in lieu of mayonnaise. Gluten-free, dairy-free.

SALAD
1 can (15.5 ounces) chickpeas, drained and rinsed
2½ cups (10 ounces) cooked chicken, shredded or cut into bite size pieces
4 celery stalks (8 ounces), thinly sliced
4 large carrots (8 ounces) peeled and finely shredded
1 red apple, peeled, cored, and diced
½ cup (3 ounces) dry roasted, unsalted cashews, roughly chopped
½ cup (2 ounces) dried cranberries
¼ cup fresh flat-leaf parsley, finely chopped
Apple slices for garnish (optional)
DRESSING
½ cup almond butter
½ cup orange juice, preferably fresh squeezed
1 tablespoon avocado oil or olive oil
½ teaspoon curry powder
¼ teaspoon salt
? teaspoon pepper

Combine the salad ingredients (except apple slices) in a large bowl. Whisk together the dressing ingredients in a small bowl or use an immersion blender. Pour dressing over the salad and mix thoroughly....
See the full directions on my site

Nutritions

Calories
522

Sodium
237mg
9% DV

Fat
22g
34% DV

Protein
29g
59% DV

Carbs
47g
16% DV

Fiber
13g
53% DV