Categories: Paleo
Ingredients
- 2 boneless, skinless chicken breast halves – cooked & diced. I poached mine in chicken broth to make sure they were tender.
- 1/2 cup homemade mayonnaise (recipe below) or you can use a store bought paleo-friendly one.
- 1/4 cup dried apricots, finely diced
- 1/8 cup dried cranberries, finely diced
- 1/2 a small gala apple, finely chopped
- 2 tablespoons chives, minced
- 1/2 stalk celery, finely chopped
- 1 tablespoon green onion, finely chopped (white part only)
- 2 tablespoons red onion, finely chopped
- 1 teaspoon curry powder (mild)
- salt + pepper to taste - See more at: http://www.rubiesandradishes.com/2012/05/02/curried-chicken-salad/#sthash.rxcT2N6d.dpuf
Directions
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In a large bowl, combine all above ingredients. Mix all together and adjust salt + pepper to taste!
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Cut an avocado in half, remove the pit and top with chicken salad & serve!
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Homemade Mayonnaise
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My favorite mayo recipe is this one from the NY Times Dining & Wine section.
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Ingredients
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One egg yolk, at room temperature
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2 teaspoons Dijon mustard
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1 Tablespoon lemon juice
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1/2 teaspoon salt
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1/4 teaspoon freshly ground black pepper
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1 cup mild-tasting olive oil
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Into the bowl of a food processor fitted with the blade, place the egg yolk, mustard, lemon juice, salt, and pepper.
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While it’s running, add the olive oil to the insert. The insert should have a tiny little whole in it that will slowly drip the oil into the food processor. Leave the food processor running until all of the oil has completely dripped through. This emulsification process is key when making mayo. Trust me, the first time I ever made homemade mayo, I just poured the cup of olive oil right in with the ingredients and it just made a liquidy mess and not a mayo.
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Adjust salt and pepper to taste.
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- See more at: http://www.rubiesandradishes.com/2012/05/02/curried-chicken-salad/#sthash.rxcT2N6d.dpuf