I used to make a version of this Curried Chicken Salad a long time ago. I have since revised my recipe to fit my clean eating lifestyle today, and low and behold, its MORE delicious! My family loves this dish and its really easy to make. Stores nicely in the fridge for the week, not that it will last that long. I serve in a romaine leaf, a coconut or cassava wrap depending on my mood. Or heck I have just spooned this Curried Chicken Salad right into my face! The key to making this recipe is layering the flavors each time. I have also have cooke the chicken by several cooking methods, they all work well. I hardly ever have meat thawed so you see me cooking from frozen often, hence the different methods!
- In a cast iron skillet with ghee until browned on each side – with seasonings
- In Instant Pot with ghee, 1 cup broth and seasonings for 10 mins on high (can be frozen), let naturally steam release fro 10 mins, take ou, cut and sear in skillet
- Sous vide method by adding 1 cup broth & seasoning and chicken (can be frozen) in stasher bag, cook 150 temp 1 hr, then take out, cut and sear in skillet with ghee
Curried Chicken Salad
2 organic free range chicken breasts
1 Tbls grass fed ghee
1 cup chicken broth (if needed for cooking method)
Seasonings 1/2 on chicken when cooking other 1/2 for mixing, feel free to add as much as you like!
1 Tbls curry powder
1 tsp cumin
1 tsp garlic powder
1/2 tsp onion powder
1/4 tsp smoked paprika
1/4-1/2 cup mayo (depending on how creamy you like it)
1/3 cup raw pecans
Cook your chicken whichever method you prefer at the time. Then chop up the chicken into bite size chunks and place in a mixing bowl. Add your mayo and whatever seasonings you reserved. Taste test and adjust. I personally like a lot of curry! Then add in your pecan and give a stir.
When I serve in the wrap I like to add radish sprouts and green onion slices on top. Other additions could be sliced purple grapes, granny smith apple chunks and avocado.
Add a big ole green salad and you are all set!