I love curried anything. I used to make curried tofu and tempeh all the time, until soy started to disagree with me. I’m back on the chicken train, so I decided to make a lighter version of your typical curried chicken salad.
Light Curried Chicken Salad
Inspired by Caroline’s Curried Tofu Salad
- 1/2 tablespoon vegan mayonnaise (I used Earth Balance Minful Mayo)
- 1 T Dijon mustard
- 1 teaspoon curry powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 c chicken, cut into 1 inch pieces
Mix everything in a small salad bowl
Top onto salad, bread, or eat it straight with a spoon
I chose the former, along with a side of veggies and Irish Soda bread with almond butter
Awesome lunch!
{ 3 comments… read them below or add one }
Yum! I LOVE curry! I am totally interested in trying the tofu version
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I love the idea of currying things too, but I don’t do it nearly enough. Looks like a nice and simple lunch!
Very simple and very delicious!