Just a little of this and a little of that is all you need to throw together this tasty curried chicken salad dish. Enjoy Dr. Steph’s Curried Chicken Salad at a picnic, at a cookout or in the comfort of your home for a simple chat and chew. Get a fork, grab a bowl and take a seat wherever it suits you. This recipe is gluten-free.

Servings: 4 Servings

Ingredients

• 1 Tsp coconut oil Or Avacado oil
• 1 Lb Boneless, skinless chicken breast Cut into 1 inch pieces
• 1 Cup Yellow onion Diced
• 1/5 Tsp Curry powder
• 6 Oz Plain coconut yogurt
• 2 Tbsp Fresh lime juice
• 1 Cup Jicama Diced and peeled
• 2 Cups Green seedless grapes Halved
• 1/2 Cup Toasted pecan pieces
• 1 Cup Red pepper Diced

Instructions

1. Heat coconut oil in a non-stick skillet. Sauté chicken for three minutes over medium-high heat.
   

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2. Add onion, sauté until translucent. Stir in curry powder. Sauté one minute over low heat.
   

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3. Remove chicken mixture from pan and place in refrigerator to cool completely.
   

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4. While chicken cools, combine yogurt, lime juice, jicama, grapes, pecans, and red pepper. When chicken is cold, add to yogurt mixture.