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A delicious big batch entree salad you can make on Sunday and eat for lunch all week.

Servings: 8 to 10

Servings: 8 - 10
Ingredients
  • ½ head of cabbage, sliced thin
  • 4 c. cooked chicken, cubed
  • 1 c. sliced celery
  • 1 c. shredded carrots
  • 2 T. sliced green onions
  • ½ c. golden raisins
  • ½ c. slivered almonds, toasted
  • ½ c. cilantro
  • ¾ c. Avocado Mayonnaise*
  • 1-½ t. curry powder
  • ¾ t. garam marsala
  • ¼ c. + 1 T. mango chutney
Steps
  1. * Try my dairy and soy free 5 minute Mayonnaise - 5 minute Mayonnaise ( Paleo, Whole 30)
  2. In a large bowl, add all ingredients through cilantro. Stir to combine.
  3. In a small bowl combine mayonnaise, curry powder, garam marsala and chutney.
  4. Add dressing mixture to salad and stir until fully combined.
 

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