Chipotle Curry Chicken Salad, Gluten-Free, Dairy-Free

Name: Chipotle Curry Chicken Salad, Gluten-Free, Dairy-Free
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Ingredients: 1 1/2 cup diced cold cooked chicken ((1 large bone-in split breast)); 1/2 cup chopped toasted pecans; 1/2 cup diced organic celery; 1 cup diced Granny Smith apple; 1/2 cup GF dried cranberries; 1/2 cup Sir Kensington's chipotle mayonnaise; 1/2 tsp curry powder; salt & freshly ground black pepper

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Prep Time: 20 minutes

Cook Time: 45 minutes

Total: 65 minutes

Servings: 4

Chipotle Curry Chicken Salad, Gluten-Free, Dairy-Free

Ingredients

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1 1/2 cup diced cold cooked chicken ((1 large bone-in split breast))1/2 cup chopped toasted pecans1/2 cup diced organic celery1 cup diced Granny Smith apple1/2 cup GF dried cranberries1/2 cup Sir Kensington's chipotle mayonnaise1/2 tsp curry powdersalt & freshly ground black pepper

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Instructions

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Step 1

Preheat the oven to 400 degrees F.

Step 2

Place the chicken breast in a baking dish and sprinkle with a little salt and pepper. Cook for about 45 minutes or until the internal temperature reaches 165 degrees F. Remove from the oven and let cool. When cool enough to handle, cut up into bite size pieces and place into the fridge.

Step 3

Meanwhile, toast the pecans in a small saucepan over medium-low heat.

Step 4

Wash the celery and apple. Then cut up into bite size pieces.

Step 5

Add the curry powder to the chipotle mayo and mix together.

Step 6

When the chicken has cooled down, mix with all the other ingredients. Sprinkle with salt and pepper.

Step 7

Serve with lettuce or potato chips!