Lunchbox Series: Curry Chicken Salad with Apple & Fig Salad


curry chicken salad 2 of 3

So I guess I’m on a bit of a chicken salad craze. But it’s perfect for lunches- no heat up required, easy to eat, and filling! To spice things up a bit and not get too bored, I’ve been adding things here and there to a base recipe. Here’s another variation that adds lots of flavor through curry and dried apricots. Serve this with a slightly sweet salad.

I’ve served this with a few different sides. Normally I like some form or salad- for the summer, I served this with an arugula, plum, & blue cheese salad. As we moved into September, I served this with a fig and apple salad (see below for all ingredients). Both times I used my avocado dressing, which I highly recommend!

Curry Chicken Salad with Apricot- See here for my most updated version!

Early Fall Fig & Apple Salad
Serves 8

  • 1 large apple or 2 small apples, chopped

  • 4-5 figs, quartered

  • 12 cups greens (I used a combination of arugula, spinach, and mixed greens)

  • 8 ounces cheddar or mozzarella, diced

  • handful of fresh mint, chopped

  • Avocado Dressing (see here)

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