Curry Chicken Salad
A creamy curry chicken salad that is Whole30, Paleo and Keto compliant. This salad is great on top of greens, stuffed in an avocado and just straight from a bowl.
Servings Prep Time
3.5Cups 5minutes
Cook Time
5minutes
Servings Prep Time
3.5Cups 5minutes
Cook Time
5minutes
Ingredients
Curry Chicken Salad
Homemade Mayo
Instructions
  1. Cook your chicken as desired. Boil, grill, bake or use a compliant rotisserie chicken. Rough chop the chicken, grapes, onions. Add to a mixing bowl.
  2. Place the mixing bowl to the side and make the homemade Mayo.
  3. For the mayo, add 1 cup of light olive oil, 1 egg, 1/2 teaspoon mustard powder, 1/2 teaspoon salt, 1/2 tsp lemon juice into a wide mouth mason jar. Use the immersion blender to mix together until thick and creamy. If you don’t have an immersion blender add everything to a blender except the olive oil and turn on to slow/medium speed and slowly add the olive oil until thick and creamy.
  4. Add 3/4 cup of mayo the chicken mixture and mix together with a spoon until combined.
  5. Add a spoonful of the chicken salad into a (washed) butter lettuce cups and sprinkle with radish shoots or micro greens.