Creamy, rich and super tasty, momme meals Pumpkin Curry Chicken Salad is the perfect way to celebrate the fall season.
The coming together of warm curry, juicy seedless grapes and crunchy almond slivers will have you going back for bite after delicious bite. Eaten alone, on a toasted whole wheat pita or over a bed of fresh spinach, this salad truly hits the spot.
Loaded with protein, fiber and healthy fats, this salad can be made in advance and used as the perfect go-to lunch or dinner any day of the week. Total YUM!
½ cup naked roasted pumpkin puree (or plain pumpkin puree)
4 tablespoons fresh homemade coconut milk (or light coconut milk)
2 tablespoons chopped fresh cilantro
1 teaspoon curry spice (any will do)
¼ teaspoon sea salt
2 cups roasted or pulled chicken
½ cups seedless grapes halved
¼ cup blanched almond slivers
Note: Any parts of the chicken can be used to create this dish including grilled chicken breast or roasted chicken thighs. If you make a whole chicken use what you pull from the bird or have left over after a meal.
Mix together the first five ingredients in a bowl.
Add the chicken, almonds and grapes and toss until fully coated.
Serve on a toasted whole wheat pita and top with some additional cut cilantro.
Cover salad and place in the fridge. The chicken salad will keep for three to four days.
Additions: Add in ½ cup quinoa for a nutritional boost. Serve over a bed of baby spinach or arugula with fresh squeezed lime juice for additional Calcium and Iron.