Healthy Curried Chicken Salad Recipe

January 22, 2016

This chicken salad is one of my staple meals.  It is easy, healthy, travels well for a lunch on the go, and most of all it’s delicious!  Check out these links if you want to know more about the health benefits of spinach, unfiltered apple cider vinegar, and cranberries.

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1 lb. Boneless, skinless chicken breast
1/3 Med. Onion diced
3 Stalks Celery finely chopped
1 Sm. Apple cored and finely chopped
1 Cup Craisins
Apple Cider Vinegar (I prefer Bragg’s because of its probiotics)
1 Tbs Curry Powder
1 tsp Salt
1/4 Cup Mayo OR 1/2 of a ripe avocado mashed
Cracked Black Pepper to taste
Cracked Red Pepper or cayenne if you like it hot!
Spinach and/or arugula


Reconstitute the craisins by putting them in a small container with a tightly fitting lid and then add enough apple cider vinegar to almost cover the craisins.  *this should be done the night before*

Cut the chicken into cubes and cook in a skillet over medium heat until the center of the largest cube is fully cooked, approximately 8 minutes.  Then set aside to cool.

Now you can prep the onion, celery, apple, and avocado.  Place all of your chopped items into a large bowl that’s big enough to host all the ingredients and then easily be stirred and tossed.

Once the chicken has cooled, give it a fine chop and add it to the other ingredients.  Add the craisins, curry powder, salt, pepper, mayo and/or avocado.  Stir everything together thoroughly to ensure the seasonings are completely mixed in.

Makes about 4 one-cup servings.

*serve your chicken salad over a bed of spinach or arugula, and then you have a chicken salad salad!