Quick Curry Chicken Salad

Category: Small Plates

Total Time: 10 mins

Servings: 2

Ingredients

  • 2 cups Clean Crock Pot Chicken (shredded) (see recipe from the BYG list!)
  • 1 ripe avocado
  • 1 tbsp lemon or lime juice
  • 1 tbsp olive oil
  • 1 tsp sea salt
  • 3/4 tsp curry powder
  • 1/2 tsp black pepper
  • 1/2 tsp turmeric, ground
  • 1/2 tsp cumin
  • 1/4 tsp coriander
  • 1/4 tsp dried oregano
  • 1/4 cup raisins or dried cranberries (optional)

Directions

  1. In a small bowl combine your spices. Set aside.
  2. In a medium bowl mash your avocado, lemon juice and olive oil with a fork until smooth. Add cooled and shredded chicken breast, olive oil and spice mix and stir until combined.
  3. Serve immediately. Leftovers can be stored in an airtight container in the refrigerator up to 2 days.