Avocado Curry Chicken Salad
Servings Prep Time
4servings 15minutes
Cook Time
30minutes
Servings Prep Time
4servings 15minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Fill a medium pot halfway with water, put the chicken breast in the pot, cover, turn burner onto medium heat and bring to a boil.
  2. Cook for 30 minutes or until chicken reaches 170 degrees.
  3. When the chicken is cooked put it into a stand mixer with the paddle attachment. Put the splash cover on the bowl. Turn the mixer on to setting #2 and mix for about 45 seconds or until the chicken is fully shredded. Let sit for about 10 minutes to cool.
  4. Meanwhile, shred the carrot, finely chop the onion, chop the celery into small pieces, and chop the cilantro.
  5. Add the chopped veggies to the cooled chicken.
  6. Cut the avocado open, pit, and scoop the flesh into the bowl. Put the bowl back under the mixer and mix for about 1 minute until everything is fully mixed.
  7. Add the salt and curry to the chicken mixture. Mix to combine. Taste test to see if you would like more salt and/or curry. Be very careful with the curry.
  8. Serve in butter lettuce wraps or on crackers.

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