This Curried Chicken Salad makes for a perfect weekday lunch. Serve over salad greens or inside a lettuce wrap. I use Primal Kitchen mayo in this recipe because it is avocado oil-based rather than inflammatory canola oil. Avocado oil is a heart-healthy monounsaturated fat.

Ingredients:

• 2 cups cooked, shredded chicken breast (rotisserie chicken, leftover roasted chicken, or poached chicken breast)
• 1/2 cup Primal Kitchen mayo
• 1 TBSP curry powder
• 2 celery sticks, chopped
• 1 apple, chopped
• Salt and pepper to taste
• 2 TBSP chopped cilantro and/or parsley, chopped

Instructions:

1. In a small bowl, stir together mayo and curry powder.

2. In a large bowl, combine remaining ingredients. Add the curried mayo and stir well to combine. Season with salt and pepper. Top with cilantro and/or parsley.