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: 3 .5 Cups
Ingredients
Curry Chicken Salad
- 3 1/2 cups cooked diced chicken
- 1/2 cup sliced grapes
- 1/2 cup diced onions
- 3 tbsp green onions
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tsp curry powder
- 3/4 cup mayo
- 1/2 tsp lemon juice
- micro greens or radish shoots for garnish
Homemade Mayo
- 1 cup light olive oil
- 1/2 tsp ground mustard
- 1/2 tsp lemon juice
- 1/2 tsp salt
- 1 large egg
Instructions
- 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.
- Place the mixing bowl to the side and make the homemade Mayo.
- 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.
- Add 3/4 cup of mayo the chicken mixture and mix together with a spoon until combined.
- Add a spoonful of the chicken salad into a (washed) butter lettuce cups and sprinkle with radish shoots or micro greens.