Curried Chicken Salad

This recipe makes 1 serving and serves up a powerful punch of protein – 47 g, 280 calories, 5 g of fat, 14 g and 4 g of fiber.  Slow cook a whole chicken, shred up the meat and portion into 5 ounce servings.  

 

To slow cook a whole chicken, rinse and add chicken to the crock pot, season with salt, pepper, onion powder, garlic powder and paprika or lemon pepper.  Cook on low about 8 hours or high 5-6 hours.  You will know it is ready when meat is falling off the bones.  Save the bones to make bone broth by freezing them or add the bones to the crock pot with about 12-16 cups of water, celery stock, carrot, 1/2 onion sliced into 4 and 1 Tbsp of cider or white vinegar and cook on low about 24 hours.

Curried Chicken Salad
Print Recipe
Servings Prep Time
1 Person 10 Minutes
Servings Prep Time
1 Person 10 Minutes
Curried Chicken Salad
Print Recipe
Servings Prep Time
1 Person 10 Minutes
Servings Prep Time
1 Person 10 Minutes
Ingredients
Servings: Person
Instructions
  1. Rinse the peas under cold water until thawed.
  2. To the shredded chicken add the mayonnaise, onion, curry powder and peas to a bowl and gently mix all ingredients.
  3. Serve over a bed of mixed greens dressed with a tsp of olive oil and unlimited balsamic or red wine vinegar.
  4. For another sweeter version of this salad, use 1/2 cup diced red grapes in place of the green peas.
Share this Recipe
 
Powered byWP Ultimate Recipe
Previous Post Next Post

You Might Also Like

No Comments

Leave a Reply