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
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1 large apple or 2 small apples, chopped
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4-5 figs, quartered
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12 cups greens (I used a combination of arugula, spinach, and mixed greens)
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8 ounces cheddar or mozzarella, diced
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handful of fresh mint, chopped
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Avocado Dressing (see here)