If you’re trying to get more protein in your diet, skinless organic chicken breast is a great protein to incorporate as part of a hormone healthy diet. This jalapeño-cranberry curried chicken salad is satiating, jam packed with flavor, and can easily be modified into a salmon, tuna, or quinoa dish as well.
Cranberries are one of the superfoods because they have an anti-inflammatory effect, thanks to antioxidants. Be sure to buy these dried and unsweetened.
Turmeric provides similar anti-inflammatory benefits, especially when combined with black pepper, which is why you’ll find both in this recipe (your curry powder should contain turmeric – I love this brand!).
Jalapeños – Yes, these will add some heat, but are rich in vitamin A, C, and antioxidants. They’re great for your immune system as well.
Will you make this jalapeño-cranberry curried chicken salad? Be sure to check @wellandgreat on Instagram if you do!
Ingredients
This recipe makes about 4 – 5 servings of chicken salad.
2 cups cooked boneless + skinless organic chicken breast
3 tbsp soy-free vegenaise, I love Follow Your Heart avocado oil vegenaise
1 tbsp fresh lemon juice
1/2 jalapeño, finely diced. Take out the seeds if you don’t like things hot 😉
1/4 cup cilantro, finely chopped
1/4 cup red / purple onion, finely diced
1/4 cup dried, unsweetened cranberries
1/4 cup sliced almonds
1 tsp curry powder
1 tsp pink Himalayan or sea salt
1/2 tsp garlic powder
Process
- Cook and shred or dice the chicken breast. My preferred way to do this is in the Instant Pot on the poultry setting with a little bit of water or chicken broth. So easy! When the chicken has cooled off a bit, shred or dice it and set aside.
- Add the vegenaise, lemon juice, curry powder, garlic, and salt to a large bowl and mix together.
- Add the chicken and add in the diced jalapeño, onion, cilantro, almonds, and cranberries.
- Mix together and serve on lettuce wraps, almond flour wraps, with veggies, etc. Take a bit. Flavor. Packed. Am I right??
