Curry Chicken or Chickpea Salad

2 grilled chicken breasts, chopped
2 celery stalks, finely chopped
3 green onions, thinly sliced
1/4 c. dill pickle, finely chopped
1/4 c. red bell pepper, finely chopped 
3 Tbsp. (45 mL) mayonnaise
1 garlic clove, minced
1 1/2 tsp. SMAK DAB Curry Dijon or Hot Honey Jalapeno Mustard
2 tsp. Dill Olive Oil
3 tsp. Curry Olive Oil
3 tsp. Mango White Balsamic
1/4 teaspoon fine sea salt, or to taste
Freshly ground black pepper
Mix all ingredients. Serve with mixed greens on toast, pita bread, crackers or in a tortilla wrap.

Chef's Note: Make the vegetarian version of this salad with a 14-ounce can of chickpeas instead! Use a potato masher to give the chickpeas a slight mash to help infuse them with the amazing flavours in this salad.
Print Friendly and PDF