Start the New Year off right with these Curry Chicken Salad Lettuce Wraps (plus our first video!)
Eek! Did you catch that?! Our first video. Right here, in this post. Today. We’re so excited to share this with you!
We’ve been hinting over on Facebook and on the blog recently that something BIG was in the works for 2016… we’re sharing recipe videos twice a month that feature delicious, nourishing real food recipes with 10-ingredients or less.
We are so excited to share our first recipe video annnnnndddd….(drum roll, please) the 17 second video intro that was the result of our December face-to-face “work binge” in Boulder. We had the pleasure of working with Mario Fabbri of Banana Reel Productions, an incredible photographer and videographer to create this masterpiece. It was a lot of work but he kept us laughing and inspired and the end result beautifully captures all that we do here at Simply Nourished (Updated: We’ve changed our name to The Real Food Dietitians!) – from the recipe writing, the cooking and creating, the successes and failures, to the photographing and blogging.
We love what we do and we think it shows in the video.
Check it out!
Wait, don’t forget about the Curry Chicken Salad
With all that excitement we don’t want you to forget why you came here in the first place – to get this awesome recipe for some of the tastiest chicken salad you can image. Made with creamy mayo, crunchy celery and apples, warm and spicy curry powder and the bright flavors of lime and cilantro.
It’s simply one of our favorite recipes when we’ve got cooked chicken on hand – either leftover from a roast chicken or a store-bought rotisserie bird.
Paleo and Portable and Perfectly Craveable.
We’ve packed this Curry Chicken Salad full of fresh veggies and suggest serving them in butter lettuce or leaves of fresh romaine lettuce to up your veggie quotient even more. They’re Whole30-friendly and made without any added sugars when you use a clean mayonnaise. We like the avocado oil-based mayonnaise from Primal Kitchen for it’s mild, neutral flavor, creaminess, and convenience – not to mention lack of preservatives or added sugar.
Even if you don’t dream about slurping big bowls of steamy, coconut milk-rich bowls of curry (like we do) you’ll want to give this salad a try. There’s just something about the curry spices that transform an ordinary salad into something special. And you get nutrition bonus points for the turmeric in the curry powder – it’s a powerful antioxidant while mighty anti-inflammatory properties.
- ½ cup mayonnaise (such as Primal Kitchen)
- 1–2 tsp. curry powder (such as Simply Organic)
- ½ lime, juiced
- 2–4 Tbsp. fresh cilantro (optional)
- ¼ tsp. salt
- 2 cups cooked chicken, diced (may sub canned tuna, drained)
- ½ medium apple with peel, diced
- 2 celery ribs, finely diced
- 2 Tbsp. red onion, finely diced (may substitute green onions)
- ¼ cup raisins
- ¼ cup dry-roasted cashews, roughly chopped
- In a medium bowl mix together the mayonnaise, curry powder, lime juice, and salt.
- Next add the cooked chicken, diced apple, celery, and onions and stir until well combined.
- Fold in the raisins, cashews, and cilantro.
- Serve in a lettuce wraps, on a bed of greens, or on top of cucumber slices.
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- Serving Size: 1/4 recipe
- Calories: 375
- Sugar: 9g
- Sodium: 457mg
- Fat: 28g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 23g
What do you think?! Do you love the video? Tell us what you want to see more of in 2016 in the comments below. We’re listening!
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