There’s one key ingredient that makes this recipe more healthy than most other chicken salad recipes. For this recipe I opted for an avocado oil-based mayo. Why? most other mayonnaise contains canola or soybean oil – two of the most toxic cooking oils out there. While some sources say these oils are “heart-friendly,” the chronic consumption of these oils are also closely tied to serious health conditions like obesity, insulin resistance, heart disease and more. Just take a look at any label – there’s a solid chance you’ll find one of these oils in there. So why not opt for a better option when you can?
My go to: Primal Kitchen Avocado Mayo. It tastes fresh and has the perfect consistency without the negative ingredients and health consequences. This brand also uses minimal ingredients in their mayo (unlike other avocado-based mayos out there) so you can know exactly what’s in each bite.
Side note: a lot of people love celery in their chicken salad, although I didn’t want the taste to overpower the curry. The raw onion and apple give just enough crunch, tanginess and sweetness to balance out the curry. But if you want to add celery, chopped nuts, or anything else in there – go wild.
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