Name: Curry Chicken or Chickpea Salad
Ingredients: 2 grilled chicken breasts (chopped); 2 celery stalks (finely chopped); 3 green onions (thinly sliced); 1/4 cup dill pickle (finely chopped); 1/4 cup red bell pepper ( finely chopped); 3 tbsp 45 mL mayonnaise; 1 garlic clove (minced); 1 1/2 tsp Dijon or Hot Honey Jalapeno Mustard; 2 tsp Dash of Thyme Dill Infused Extra Virgin Olive Oil; 3 tsp Dash of Thyme Curry Infused Extra Virgin Olive Oil; 3 tsp Dash of Thyme Italian Mango Fruit Vinegar Condimento; ¼ teaspoon fine sea salt (or to taste); Freshly ground black pepper

Print Recipe

Curry Chicken or Chickpea Salad

Course: Salad

Ingredients

2 grilled chicken breasts chopped
2 celery stalks finely chopped
3 green onions thinly sliced
1/4 cup dill pickle finely chopped
1/4 cup red bell pepper  finely chopped
3 tbsp  45 mL mayonnaise
1 garlic clove minced
1 1/2 tsp Dijon or Hot Honey Jalapeno Mustard
2 tsp Dash of Thyme Dill Infused Extra Virgin Olive Oil
3 tsp Dash of Thyme Curry Infused Extra Virgin Olive Oil
3 tsp Dash of Thyme Italian Mango Fruit Vinegar Condimento
¼ teaspoon fine sea salt or to taste
Freshly ground black pepper

Instructions

Mix all ingredients. Serve with mixed greens on toast, pita bread, crackers or in a tortilla wrap.

Notes

Chef’s Note: Make a vegetarian version of this salad with a 14-ounce can of chickpeas instead! Use a potato masher to give the chickpeas a slight mash to help infuse them with the amazing flavors in this salad.