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Curried Chicken Salad

Makes 3 Servings

Macros: 399 Cal, Fat 20g, Carbs 9g, Fibre 1g, Protein 48g


450 grams Chicken Breast, Cooked (chopped)

3/4 cup Grapes (quartered)

3 tbsps Slivered Almonds

1 1/2 stalks Green Onion (sliced, green part only)

3 tbsps Mayonnaise

1 1/2 tsps Maple Syrup

1/3 tsp Curry Powder

Sea Salt & Black Pepper (to taste)


In a small bowl, mix together all of the ingredients. Season with salt and pepper to taste. Enjoy!


Leftovers: Refrigerate in an airtight container for up to four days.

Serving Size: One serving is equal to approximately one cup.

Nut-Free: Replace the slivered almonds with sunflower seeds.

Serve With: Rice crackers and sliced vegetables, lettuce cups, or gluten-free bread.

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