I don’t know about you, but throwing together quick, healthy and tasty lunches is something I struggle with. Most days I’m either packing a quick lunch of hummus, veggies and pretzels or throwing a protein bar and a snack bag of fresh veggies in my purse and calling it good. These curried chicken salad cups are one of the first things Shannon and I made together, and I remember thinking they would be perfect for lunches on the go!
I hope you enjoy these super simple curried chicken salad cups are much as we did!
Time: 10 minutes
3 cups shredded chicken
1/2 cup Avocado mayo
1/2 cup almonds, roasted and salted
3/4 tsp curry powder
1/2 tsp salt
1/4 tsp pepper
4 Medjool dates
12 lettuce leaves
1.) Coarsely chop almonds.
2.) Remove pit from dates and coarsely chop.
3.) Combine almonds, Medjool dates, and shredded chicken in medium bowl.
4.) Mix Avocado mayo, curry powder and turmeric together in a separate small bowl.
5.) Stir mayo mixture, salt and pepper into the chicken mixture until well-combined.
6.) Spoon chicken salad into lettuce leaves. Enjoy!