Curried Chicken Salad

Curried Chicken Salad & Homemade Mayo


  • 1 pound organic, boneless skinless chicken breast
  • 3-4 stalks of celery, sliced lengthwise then chopped
  • 1 cup chopped apple
  • ½ cup chopped walnuts
  • 3-4 tablespoons blender homemade Mayonnaise (more if needed) Recipe Included
  • Curry powder (lots!)
  • Sea salt & pepper to taste
Large fresh leaves of Bibb or other lettuce

Slice uncooked chicken breast into long, thin strips, then cut down into 1-inch cubes. Add to skillet with a little bit of water, and cook until just tender and white all the way through. When done, drain and set aside. In a small bowl, mix together mayonnaise, curry powder, and salt and pepper, adding curry until it reaches your heat level of satisfaction.
mixture In a separate bowl, toss chicken with nuts, celery and apple. Finally, add chicken to wet ingredients and stir it all together.  Spoon into lettuce leaves, wrap up, and enjoy.

Homemade Mayonnaise

(adapted from Marian Burros recipe from Pure and Simple)
  • 1 egg
  • 1 1/4 cup olive oil
  • 2 tablespoons fresh lemon juice, or, 1 tablespoon lemon juice, 1 tablespoon rice wine vinegar
  • pinch of cayenne pepper
  • 1 teaspoon dry mustard
Blend egg, mustard, pepper and 1/4 cup oil in blender until smooth. Add the rest of the oil and blend again until well mixed. After blending, take off lid and add lemon juice, mixing well with a spatula. Put lid back on and blend again until mixed. Pour into bowl or Mason jar and refrigerate.
fromtheblender The mixture will not be as thick as the chemically produced store-bought brand, but it will mix nicely with the chicken, and the meat will soak up some of the flavors.


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