Curried Chicken Salad with Bell Peppers

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

INGREDIENTS

• 1 chicken breast (approx. 200 g), diced into small pieces
• 1/4 onion, diced and cooked in coconut oil (optional)
• 1/2 red bell pepper (approx. 100 g), diced into small pieces
• 1/2 zucchini or cucumber (approx. 50-70 g), diced into small
cubes
• 1 Tablespoon pumpkin seeds (approx. 5 g) (or use sliced
almonds)
• 14 blueberries (approx. 35 g) (or another berry)
• 1/4 cup (60 ml) coconut milk (from cans)
• 1 Tablespoon (9 g) curry powder
• Salt to taste
• 2 Tablespoons (4 g) cilantro, finely chopped
• Coconut oil to cook with
• Lettuce leaves to serve with

INSTRUCTIONS

1. Cook the diced chicken in 1-2 tablespoons of coconut oil until the chicken pieces are fully cooked.
   Place the cooked chicken pieces into a bowl and let cool for a few minutes.
2. Add into the bowl the diced bell pepper, cucumber or zucchini, pumpkin seeds, blueberries, and optional cooked onion pieces.
3. Mix together with the coconut milk, curry powder, salt to taste, and chopped cilantro.
4. Serve with lettuce leaves or by itself.

Nutritional Data (estimates) – per serving:

Calories: 385 Fat: 30g Net Carbohydrates: 5 g Protein: 23 g