Salad season keeps getting better with ALL the salads I got in store for you!

This time I made a more nutritious version of a childhood favourite: coronation chicken. Coronation chicken gives me all the nostalgic feels. I used to love having it as a spread on a sandwich. Until I became more aware of what I put in my body and realized what the ingredients were..

And then I saw @kalejunkie ‘s coronation chicken spread and was inspired! I adapted her recipe, tweaked it slightly and turned it into a salad… low and behold this epic dairy and mayo free salad (although you could use dairy and mayo if you can tolerate these).

Ingredients for 6-8 servings

For the salad, you’ll need:

• 2 chicken breasts marinated in 1/2 cup pickle juice, 1 cup coconut yogurt (or Greek yogurt if you tolerate dairy) and 2-3 tbsp curry powder

• 1 Granny Smith (or other sour apple), chopped very small

• Handful of raisins, rehydrated in hot water

• 100gr walnuts crushed (but chunky)

• 150-200gr chopped kale, washed, dried and massaged with juice of 1/2 lemon and 2 tbsp EVOO

• 2 small leeks, chopped

• 1 can of chickpeas, drained (save the liquid for the dressing)

• Optional: pumpkin seeds or sunflower seeds

• Optional: micro greens or sprouts (1/2 container)

  For the dressing, you’ll need:

• 1/2-1 cup chickpea liquid (or water)

• juice of 1/2 lemon

• 2 cups coconut yogurt (or Greek yogurt)

• 3 tbsp coconut aminos, LOTS of curry powder to taste (I used 6-8 tbsp)

• salt to taste

• 2 tbsp EVOO