If you follow me on Instagram, then you know I recently got braces as part of my TMJ/TMD treatment with my Neuromuscular Dentist, Dr. Alexandra George. Eating hasn’t been much fun, it’s been rather painful, and hard to chew. I’ve been sticking to softer foods, and eating a lot of mayonnaise based salads like chicken salad.

One of my current favorite salads is the Curry Chicken Salad from Whole Foods. Since we now have our own Curry powder, I decided to make a similar one. This salad has shredded chicken, grated carrots, slivered almonds, raisins, and a curry mayonnaise.

For my recipe, I boiled the chicken in chicken stock for added flavor. I also added diced celery for a little more crunch, even though that’s not very easy for me to eat at the moment.

For the dressing, I combined Primal Kitchen Foods Mayo with fresh lemon juice, and our Curry Powder. This chicken salad was full of flavor, but not overpowered by the curry like some curry chicken salads can be. I topped the salad with fresh cilantro which added brightness to the salad.

This recipe was delicious, and a nice change to classic chicken salad!

Enjoy!

-Hayley

Curried Chicken Salad

• Reviews
• Print Recipe
• Add to myKitchen

The addition of curry powder, raisins, and carrots, adds warmth and sweetness to a classic chicken salad. Enjoy this recipe over greens, and with your choice of grain-free crackers.

Serves: 6

Serves: 6

Ingredients

• 2 whole 2 whole 2 whole Chicken Breast, Skinless
• 1 quart 1 quart 1 quart Chicken Stock, free range, organic
• 2 whole 2 whole 2 whole Celery, stalks, diced
• 1 whole 1 whole 1 whole Carrots, peeled, grated
• 1/3 cup 1/3 cup 1/3 cup Raisins
• 1/4 cup 1/4 cup 1/4 cup Almonds, Slivered
• 1/2 cup 1/2 cup 1/2 cup Primal Kitchen Mayonnaise
• 1 Tbsp 1 Tbsp 1 Tbsp Lemon Juice
• 1 tsp 1 tsp 1 tsp Curry Powder
• 2 Tbsp 2 Tbsp 2 Tbsp Cilantro, chopped
• Salt and Pepper, to taste

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1. Boil the chicken in the chicken stock for 30 minutes, or until fully cooked.
2. Add the celery, carrot, raisins, and almond to a large mixing bowl.
3. Once the chicken is fully cooked, remove from the stock, allow to cool, and then dice or shred.
4. In a small mixing bowl, whisk together the mayo, lemon juice, and curry powder.
5. Add the chicken to the large mixing bowl, and pour the mayo mixture over the chicken and vegetables, and stir to evenly combine.
6. Season with sea salt and cracked pepper as desired, and serve.