Chicken Salad Like Whole Foods Recipes
WHOLE FOODS CURRY CHICKEN SALAD (COPYCAT)
Here's a copycat version of the delicious Whole Foods Curry Chicken Salad. This salad can be served right out of the bowl, or on top of lettuce or toast. Gluten-free and dairy-free.
Provided by Carrie Forrest, MPH in Nutrition
Categories Chicken
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- In a medium mixing bowl, combine the cooked chicken, mayonnaise, mango chutney, almond, curry powder, and dried currants.
- Stir to combine. Refrigerate the salad for 30 minutes to let the flavors meld, or serve immediately.
Nutrition Facts : Calories 297 calories, Sugar 8.2 g, Sodium 157.1 mg, Fat 19 g, SaturatedFat 2.8 g, TransFat 0 g, Carbohydrate 13.3 g, Fiber 2.1 g, Protein 18.9 g, Cholesterol 62.9 mg
CHICKEN SALAD LIKE WHOLE FOODS'
This salad is very similar to the Sonoma Chicken Salad at Whole Foods' Deli. I love it - just not the hefty price tag. I enjoy creamy chicken salads with grapes and hope others will too. This is a combination of some other chicken salads and the ingredient list from Whole Foods. Plan ahead, the dressing should sit overnight in the refrigerator to meld flavors before adding to the other ingredients.
Provided by Garlic Chick
Categories Lunch/Snacks
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine mayonnaise, cider vinegar, honey, poppy seeds and salt and pepper.
- Refrigerate overnight for the flavors to meld
- Place chicken breasts in a shallow baking dish with 1/4-1/2 cup water.
- Cover chicken and bake in a 375F oven until cooked through - about 25-30 minutes.
- Cool and cut the chicken breasts into 3/4 inch pieces (or whatever bite size you wish) then chill.
- Add the chopped celery, chopped toasted pecans, and grapes.
- Pour the dressing mixture over the chicken mixture and combine gently until coated.
- Serve on top of a green salad or as a sandwich.
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- In a bowl, combine mayo, vinegar, honey, poppy seeds, salt and pepper. Refrigerate until ready to dress the salad. This can be prepared up to 2 days ahead.
- Preheat oven to Place the chicken breasts in one layer in a baking dish with 1/2 cup water. Cover with foil and bake 25 minutes until completely cooked through. Remove cooked chicken breasts from pan, cool at room temperature for 10 minutes, then cover and refrigerate.
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