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Curry Chicken Salad

1 serving


3 ounces shredded chicken 
6 almonds, chopped
3 tablespoons fresh chives, chopped
3.5 teaspoons curry powder 
1 teaspoon Himalayan sea salt
1 tablespoon Vegenaise 
1 cup blueberries


Add the shredded chicken, almonds, chives, curry powder and Himalayan sea salt to a large bowl and mix.  Add the vegenaise and mix until combined and then fold in the blueberries. Serve immediately or store in an airtight container in the refrigerator.