Vegan Curry Chicken Salad with Turmeric & Ginger
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken breasts
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 1 tsp salt
- 1 bay leaf
For the dressing
- ½ cup avocado-oil mayonnaise
- 1 ½ tsp curry powder
- ½ tsp ground turmeric
- 1 tsp fresh ginger, finely grated
- 1 tbsp fresh lemon juice
- 1 tsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - ¼ tsp salt
- ¼ tsp black pepper
For the salad
- 2 stalks celery, thinly sliced
- ⅓ cup red grapes, halved
- ¼ cup red onion, finely diced
- ⅓ cup dry-roasted almonds, roughly chopped
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Place the chicken breasts in a large saucepan and cover with cold water by about 1 inch. Add 1 tsp salt and the bay leaf. Bring to a gentle boil over medium-high heat, then reduce the heat to medium-low and simmer for 14–16 minutes, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
- 2
Transfer the chicken to a cutting board and let it rest for 10–15 minutes, until cool enough to handle. Discard the bay leaf and poaching liquid. Chop or shred the chicken into bite-sized pieces.
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