Curry Chicken Salad
A flavorful, nourishing recipe layered with bold, warming spices — this curry chicken salad is perfect for sandwiches, wraps, or spooned over your favorite greens.
Equipment
- Food Processor or Blender (omit if using store bought mayo)
Ingredients
For the Chicken:
- 1 chicken breast (about a ⅓ of a pound)
- Sea salt to taste
- Black pepper to taste
- 1 teaspoon avocado oil
- 1 teaspoon yellow curry powder
- 1 teaspoon of water
For the Mayo:
- ¼ cup coconut milk (omit if using store bought)
- ½ of an avocado (omit if using store bought)
For the Salad:
- 2 tablespoons red onion, minced
- ¼ cup celery, small diced
- ⅓ cup apple, small diced (fuji or similar varietal)
- ¼ cup toasted pecans
- 2 tablespoons dried currants
- 1 teaspoon of fresh parsley, finely chopped
Instructions
Cook the Chicken:
- To cook the chicken, preheat your oven to 350˚ and heat a small sauté pan on medium high heat.
- Add the avocado oil to the pan and season the chicken breast with salt and pepper.
- Sear the chicken for 3 minutes per side until golden brown. You should hear a sizzle when you place it in the pan.
- Transfer the chicken to the oven and bake for 12 minutes, or until fully cooked (internal temp: 165°F).
- Let the chicken cool, then shred it into a medium-sized bowl.
Bloom the Curry Powder:
- Mix the curry powder and 1 teaspoon of water in a small ramekin. Let it sit for 3 minutes—this helps enhance the curry’s depth of flavor in the salad.
Make the Avocado Mayo:
- Blend the avocado and coconut milk in a small food processor until smooth (about 45 seconds).
Make the Salad:
- Add the curry paste, mayo, red onion, celery, apple, pecans, currants, and parsley to the bowl with the shredded chicken.
- Mix well and taste for seasoning, adding more salt and pepper if needed.
Notes
Storage Tips
- Best within 24 hours due to the avocado.
- For longer storage, swap the avocado mayo for traditional mayo.