Curried Lentil “Chicken” Salad

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Curried Lentil “Chicken” Salad Recipe

Open-faced sandwich on a wood cutting board

I’ve been daydreaming about this recipe idea for the past few days (yes, this is what goes on in my brain!) and I finally made it for lunch today. It was a satisfying, high-protein meal after this morning’s workout – super quick and easy to whip together, and oh so delicious!

Lentils are very high in iron, fiber and B-vitamins, and give this dish a wonderfully hearty flavour and texture. The apple and celery add a satisfying crunch and complement the mild curry flavour. I hope you enjoy it as much as I did.

Curried Lentil "Chicken" Salad
Serves 4
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  1. 1 – 14 oz. can lentils, rinsed and drained (be sure to use a BPA-free brand such as Eden Organic, or use about 1 ¾ cups cooked brown lentils, cooled)
  2. ¼ cup finely chopped celery
  3. ¼ cup finely chopped apple (or red grapes, quartered)
  4. 2 Tbsp finely chopped red onion
  5. 2 Tbsp sliced almonds, lightly toasted
  6. ¼ cup fresh cilantro, chopped (optional)
  7. 3 Tbsp Vegenaise (or make your own mayo)
  8. 1 tsp. medium curry powder
  9. Squeeze of fresh lime juice
  10. Freshly ground pepper and sea salt to taste
  1. Place lentils in medium bowl and mash lightly with a fork, leaving about half of the lentils whole.
  2. Add remaining ingredients and stir to combine.
  3. Use immediately or refrigerate for up to 3 days.
  1. Serve in sandwiches or wraps with your favorite veggies (I love toasted Ezekiel sprouted grain bread), or as a topper for salads.
Fresh Start Wellness by Calgary Holistic Culinary Nutrition Expert Erin Gionet
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