If you know me, you know I love chicken salad. I love it with guacamole, with lemon & oil, with mayo… you get the drift.
I’m not sure what it is exactly about chicken salad but I just find it so delicious. In fact, as I write this my mouth is watering thinking about it! I want to run away from my desk & go make some.
I find the easiest & best way to make chicken salad is with leftover chicken breasts from a roast chicken. Eat the dark meat the night of & leave the breasts to the side.
As for the sour cherries, I found canned ones. I love sour cherries, if you are not a fan you can use fresh sweet ones or dried cranberries or cherries. You decide
Ok! Let’s get to it!
2 Cups or 2 Diced Chicken Breasts
1/4 Cup Sour Cherries (or sweet if you can’t find them)
1/4 Cup Pistachios, chopped
1/2 Cup Coconut Cream, (only use the fat that sits on top)
1 Teaspoon Garlic Powder
1/2 Teaspoon Onion Powder
1 Teaspoon Yellow Curry Powder
1/2 Teaspoon Turmeric
1 Teaspoon Kosher Salt
Freshly Cracked Black Pepper
- Add all the ingredients to a bowl & mix.
- If it’s a bit thick, just add a little of the coconut cream that’s a bit more watery.
- Enjoy on a sandwich or on a salad!