Fruity Curry Chicken Salad

The vegan recipe uses flaxseed meal as a substitute for eggs, and it's mixed with pumpkin puree, maple syrup, and spices.

Recipe Summary Fruity Curry Chicken Salad

A healthy and tasty chicken salad with a fruity twist - great on a croissant or in a honey pita. Note: This salad is best if eaten the day after preparation. This allows the ingredients time to mingle, giving a fuller flavor. If desired, use nonfat mayonnaise.

Ingredients | Vegan Lunch Recipes Minimalist Baker

4 skinless, boneless chicken breast halves - cooked and diced

1 stalk celery, diced

4 green onions, chopped

1 Golden Delicious apple - peeled, cored and diced

⅓ cup golden raisins

⅓ cup seedless green grapes, halved

½ cup chopped toasted pecans

⅛ teaspoon ground black pepper

½ teaspoon curry powder

¾ cup light mayonnaise

Directions

In a large bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together. Serve!

Info | Vegan Lunch Recipes Minimalist Baker

prep: 45 mins total: 45 mins Servings: 8 Yield: 8 servings

TAG : Fruity Curry Chicken Salad

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