Shop the Winter Collection now! Free shipping on orders of $125 or more!

Curry Chicken Salad

January 08, 2017

Curry Chicken Salad

 

I have been craving chicken salad hard core and this recipe by Mel Joulwan was exactly what I needed. I switched things up a bit from her original recipe (also found in her new cookbook Well Fed Weeknights) to make it a little easier, but it was still amazingly delicious! Serves 2-4.

Ingredients

Chicken:

  • 3 cloves garlic
  • 4 boneless, skinless chicken breasts (4–6 ounces each)
  • 2 cups water
  • 1 bay leaf
  • 1 tablespoon salt
  • 1 teaspoon black pepper

Dressing:

  • 1/3 cup all-natural mayonnaise (I like Sir Kensington)
  • 2 cloves garlic
  • 1 tablespoon ghee or coconut oil
  • 2 teaspoons curry powder
  • 1⁄2 teaspoon ground cumin
  • 1⁄2 teaspoon ground coriander
  • 1⁄4 teaspoon salt
  • 1⁄4 teaspoon powdered ginger
  • 1⁄2 lime

Fruit & nuts:

Salad:

  • 2 large carrots
  • 1 head Boston or butter lettuce
  • 1 (5-ounce) package baby spinach
  • 1⁄2 lime
  • 1 tablespoon extra-virgin olive oil
  • 1⁄4 teaspoon salt
  • 1⁄8 teaspoon ground black pepper

Directions

  1. Cook the chicken. Smash and peel the garlic cloves and place them in a large saucepan. Add the chicken, water, bay leaf, salt, and pepper. Cover and simmer on low, 15–20 minutes. Turn off the heat and let the chicken sit in the hot water while you prep the salad.
  2. Make the dressing. Peel and crush the garlic cloves and place in a small, microwave safe bowl. Add the ghee, curry powder, cumin, coriander, salt, and ginger; microwave until melted, about 20 seconds. In a medium bowl, gently whisk together 1⁄3 cup mayo, the juice of the 1⁄2 lime, and the curry oil until smooth.
  3. Prep the fruit and nuts. Place the almonds and coconut in a dry, nonstick skillet and toast them over medium-high heat until golden, 3–4 minutes; transfer to a large mixing bowl. Peel and dice the apple, chop the cilantro, slice the celery and scallions; add them all to the mixing bowl. Add the dried cranberries and toss to mix.
  4. Finish the chicken. Remove the chicken from the hot water and place it in a shallow bowl in the freezer until it’s cool enough to handle, about 5 minutes. Cut the chicken into 1⁄2-inch cubes and add them to the bowl with the nuts and dried cranberries. Add the dressing and toss to combine.
  5. Make the salad bed. Wash the carrots and use a vegetable peeler to cut them into ribbons; place in a large mixing bowl. Tear the lettuce into bite-sized pieces and add it to the bowl, along with the spinach. Add the juice of the 1⁄2 lime, olive oil, salt, and pepper; toss well.
  6. To serve, place salad greens on serving plates and top with chicken salad.





Leave a comment

Comments will be approved before showing up.


Also in Blog

Winter Diffuser Blends
Winter Diffuser Blends

November 09, 2024

It's the most wonderful time of the year!! These scents will make your home smell all warm and cozy! Here are some of my favorite diffuser blends for the winter season. 

...

View full article →

Transitioning Your Skincare for Fall/Winter
Transitioning Your Skincare for Fall/Winter

September 22, 2024

A while back, I wrote a post about switching up your skincare routine for summer. It can be so very frustrating to think you've gotten your skin figured out only for the season to change and it's almost like you're starting over at ground zero. The truth is that our skin can actually be very different depending on the season. My skin is oilier in the summer and super dry in the winter ...

View full article →

Double Cleansing
Double Cleansing

June 09, 2024

Have you heard all the buzz about double cleansing? Below you'll find a basic how-to and defense for double cleansing (with Some Call Me Crunchy product suggestions, of course)! 

Why double cleanse?

Double Cleansing is a must because having a clean canvas to apply toners and skin nourishing serums is very important. If you spend lots of money on serums and hydrating creams, but your skin isn't clean, those powerhouse products won't actually do very much... 

View full article →