Healthy Cashew Curry Vegan Chicken Salad
This curry vegan chicken salad is exceptionally flavorful, easy, quick to make, and on the healthier side! This salad tastes incredible eaten with crackers or turned into a sandwich or wrap.
Ingredients
- 2 cups vegan chicken (I use one 10 ounce bag of Gardein's meatless chick'n strips) *See TIPAROOSKIS below recipe for a healthier/cleaner option!
- 2 tbsp + 1 tsp curry powder
- 1 tsp kosher salt
- 1 tsp black pepper
- 2 avocados, ripe
- 2 tbsp raw apple cider vinegar
- 1 tbsp lemon juice
- 1/2 cup red onion, small diced
- 1 celery stick, small diced
- 1/4 cup golden raisins
- 1/4 cup dried cranberries
- 1/2 cup plain, raw cashews, roughly chopped
Instructions
- Cook the vegan chicken according to it's package instructions. Place the chicken in a bowl and set it in the fridge until it is completely cooled down. Cut the chicken into small bite-sized pieces.
- Combine the curry powder, salt, and pepper in a small bowl. Pour roughly half of the seasoning blend over the chicken pieces and toss to coat them evenly.
- In a medium-sized mixing bowl, mash the avocados until smooth. Add the other half of the seasoning blend, the apple cider vinegar, and lemon juice into the avocados and stir well.
- Add the vegan chicken and the rest of the ingredients into the bowl of the mashed avocados. Stir everything together until evenly combined.
- Enjoy the chicken salad in a sandwich or wrap, or with crackers!
Tried this recipe?Let me know how it was!