Curried Chicken Salad with Bell Peppers & Blueberries

Yields1 Serving

 1 Chicken breast diced into small pieces
 ¼ Onion, diced and cooked in coconut oil
 ½ red bell pepper, diced into small pieces
 1 tbsp pumpkin seeds
 14 blueberries (or other berry)
 ¼ cup coconut milk (from can)
 1 tbsp curry powder
 sea salt to taste
 2 tbsp chopped cilantro
 Coconut oil (to cook with)
 Lettuce leaves to serve with

1

Cook the diced chicken in 1-2 tablespoons of coconut oil until the chicken. pieces are fully cooked

2

Place the cooked chicken pieces into a bowl and let cool for a few minutes.

3

Add into the bowl the diced bell pepper, cucumber or zucchini, pumpkin seeds,
blueberries, and optional cooked onion pieces.

4

Mix together with the coconut cream, curry powder, salt to taste, and chopped
cilantro.

5

Serve with lettuce leaves or by itself.

Ingredients

 1 Chicken breast diced into small pieces
 ¼ Onion, diced and cooked in coconut oil
 ½ red bell pepper, diced into small pieces
 1 tbsp pumpkin seeds
 14 blueberries (or other berry)
 ¼ cup coconut milk (from can)
 1 tbsp curry powder
 sea salt to taste
 2 tbsp chopped cilantro
 Coconut oil (to cook with)
 Lettuce leaves to serve with

Directions

1

Cook the diced chicken in 1-2 tablespoons of coconut oil until the chicken. pieces are fully cooked

2

Place the cooked chicken pieces into a bowl and let cool for a few minutes.

3

Add into the bowl the diced bell pepper, cucumber or zucchini, pumpkin seeds,
blueberries, and optional cooked onion pieces.

4

Mix together with the coconut cream, curry powder, salt to taste, and chopped
cilantro.

5

Serve with lettuce leaves or by itself.

Curried Chicken Salad with Bell Peppers & Blueberries

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