Recipe Time: Madras Chicken Salad

This tasty chicken salad from nomnompaleo.com comes together quickly, and it’s perfect for warm summer evenings. (No oven or stove needed!)

I cook the chicken thighs in my Instant Pot, then cool them in the fridge for 10 minutes before shredding them.

Choose your favorite apples. I love Pink Ladies for both sweet & zing.

Ingredients

1/2 C avocado oil-based mayonnaise (I like Primal Kitchen brand)

3/4 tsp. Indian curry powder

1/2 tsp. sea salt (or more, to taste)

1/4 tsp. freshly ground black pepper (or more, to taste)

1 small Gala, Honeycrisp or Pink Lady apple, peeled, cored and cut into ½-inch dice

1/2 medium lime, juice from

1 lb. boneless chicken thighs, cooked

1/2 C packed fresh cilantro, roughly chopped

2 scallions, trimmed and thinly sliced

1/4 C almond slivers, toasted (or sunflower seeds, cashews)

(I serve this on a bed of baby greens, tossed with olive oil & lemon.)

Instructions:

In a small bowl, combine the mayo, curry powder, salt and pepper.

In a large bowl, toss the apple chunks with the lime juice. This keeps them from turning brown and adds a nice bite!

Shred the chicken by hand, then toss it into the bowl with the apples. Add the cilantro, scallions and curried mayo. Mix well.

Serve on each plate, then top with almonds or other nuts/seeds.

The salad will keep in the fridge for up to 3 days.