recipe for curry chicken salad
curry+chicken salad= good.
No, not good, REALLY good. It’s a good ol’ classic with a little bit of spice. Seriously, who doesn’t like curry chicken salad? Everyone loves chicken salad… besides my dad… and my friend… and… ok you get the point. Not everyone likes chicken salad, but everyone should! That’s a well know fact. But still, there are people, like my father and my friend, who choose to rebel against the laws of taste buds and deny the amazing-ness of chicken salad. In my father’s defense, it’s not the chicken salad that he doesn’t like, its that he doesn’t like mayo. He refuses to eat anything made with mayo, any white sauce for that matter. No ricotta, cottage cheese, sour cream, mayo… nothing except for mashed cauliflower gravy (which is kinda funny because i don’t like any thing with mashed cauliflower). He won’t even try my homemade mayo, which is way better than store-bought!! Enough about my father’s strange disliking for creamy white sauces, more about curry chicken salad! 😀
mmm…. doesn’t it look good? Creamy mayo, perfectly cooked chicken, curry. Oops! That’s just a picture of the chicken salad before i added curry. I got too hungry to photograph it after i added the curry! My bad! Maybe i’ll take a picture of the chicken salad with curry next time….
by now, you are probably tired of reading my ramblings about my father’s like and dislikes and looking at pictures of curry-less chicken salad. so i’ll get on with the recipe
first off, every chicken salad need mayo. Not the gross, preservative filled, unrealistic store bought kind. Homemade mayo. When its homemade, it tastes absolutely delish, is creamier, and better for you
- half a farm fresh egg
- 1/4 cup olive oil
- 1/4 cup coconut oil
- 1/2 a tbs lemon juice, fresh squeezed
- salt, pepper, other spices to taste (i have used things like dill, white pepper, paprika,ect)
in a large bowl, whisk the egg. Pour in the oil, at a slow steady pace (drop by drop). It might take you awhile (and your arm might feel like its gonna fall off) but just keep whisking, it is worth it. You can use a blender or food processor to make this easier. Once all the oil is incorporated, continue to whisk and add in lemon juice. If your mixture isn’t thick and creamy by now, transfer it to a blender or food processer and process for about a 30 seconds to a minute. This might take a couple tries to get just right, but don’t give up!! Once the mayo is thick and creamy, mix in salt and other spices you like. If your mayo is still too runny, store it in the fridge for a bit so thickens to the consistency of the store bought kind.
if my recipe doesn’t work for you, here are a few more:
When i first started making homemade mayonaise (i used the paleo cupboard recipe), it always turned out too runny. I just couldn’t get it to thicken, even though it still worked fine for chicken salad (or egg salad). After several tries (and a LOT of eggs), i finally got the hang of it. The mayo i made was so good that my grandfather would spread it on bread just like butter! If yours is too runny, putting it in the fridge for a minute can help.
If you like this recipe please suggest it to others and feel free to leave me a comment, thank you!
- 1 batch of my homemade mayo (or veganaise, if you are allergic to eggs)
- 1 whole baked chicken breast, or 2 split halves (i get mine from whole foods or straight from the farmer. check out eatwild.com to find a farmer near you)
- salt and pepper to taste
- about a 1/4 of an onion, finely chopped
- 3-4 stalks of celery
- about 1 tps curry (or just to your taste)
- optional: cashews, cilantro, red grapes, ect
First, chop up/ shred your baked chicken. I put the meat in the food process for a few seconds to shred it for me (if you do that, be careful not to puree the meat). Finely chop up the celery and onion (you can also use a food processor for that). In a large bowl, mix together the chicken, onion, celery, and mayo until it forms a creamy chicken mixture. Add in salt and curry and other spices to taste and anything other you would like to add in!
Serve immediately or store in the fridge for later. This makes a great lunch to take to school or work!