Curried Chicken Salad

My sister is a vegetarian and when I’m skimming through recipes on Pinterest or other sites, I like to keep an eye out for clean and yummy recipes for her. This recipe was originally a vegan recipe using chickpeas instead of chicken. I made it for my sister with some nut crackers some months back and we were both hooked. The flavor is delicious, the texture of the nuts and raw vegetables give it a great crunch, and (if you can try not to inhale it all in one sitting) it actually gets better the next day!
I’ve recently been thinking of it, but wanted to make it paleo. So I made the easy switch from chickpeas to diced chicken breasts and it was perfect. I’ve been eating it for lunch for three days now (I doubled the recipe) and haven’t gotten sick of it yet. It’s great with celery sticks or paleo crackers or on top of a bed of greens.

The original vegan recipe can be found here: Tangy Curried Chickpea Salad

Curried Chicken Salad
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2 cups cooked & diced Chicken Breasts
3/4 cup Mayo
1 tablespoon lemon juice
1/4 cup onions, diced
1/2 cup almonds, chopped
1/4 cup celery, diced
1/4 cup radishes, diced
1 teaspoon curry
1 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon pepper
dash of paprika

Add all ingredients in a medium-sized mixing bowl and stir together until combined.
That’s it! Enjoy!

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