Curry Chicken Salad

Is it really summer until you've had a good chicken salad? When I was little I hated chicken salad -- it typically had too much processed mayo and left nothing to be desired in the way of texture. My chicken salad recipe is inspired by the best chicken salad I've ever had -- Frothy Monkey's Curry Chicken Salad in Nashville, TN. The mayo in my recipe is homemade, with curry added in -- the 'secret' ingredient of this recipe to impart that smoky, comforting kick in the pants it needs. I've also included grapes for a hint of sweetness, salty celery and toasty nuts -- these three additions give a beautiful balance and texture to the chicken salad that you don't normally find. The key to the texture of chicken salad (for me) is to be conservative with the mayo.

Curry Chicken Salad

Ingredients

  • 2 chicken breasts, shredded
  • a handful of grapes, sliced in half
  • 2 stalks of celery, diced
  • 3/4 cup toasted almonds, chopped
  • a few big spoonfuls of homemade curry mayo
  • salt
  • pepper

Note: Feel free to cook up some chicken breasts or even better, use the chicken of a leftover roasted chicken from the night before. :) I love roasting a chicken because you can use the leftovers for another purpose for days. 

Directions

1. If you haven't already, shred the chicken breasts and put in a medium mixing bowl. 

2. Make your homemade curry mayo (recipe below). 

3.  Add the grapes, celery, nuts, salt and pepper to the shredded chicken. Mix to incorporate. Add in a couple big spoonfuls of the curry mayo and mix to combine.

Note: Honestly, I adjust the amount of nuts and mayo based on the consistency I personally like. I prefer less mayo, so I don't overdo it. But you can adjust however you like! 

Homemade Mayo Recipe

Ingredients

  • 1 egg
  • 1/2 cup grapeseed oil
  • 1/2 cup + 1/4 cup olive oil
  • 1/2 tsp salt
  • 1/2-1 lemon, juiced
  • 2 tsp curry powder

Directions

1. Put the egg, 1/4 cup olive oil, salt and lemon in a food processor and blend. 

2. Slowly drizzle the remaining 1/2 cup olive oil and 1/2 cup grapeseed oil over the mixture in the form of a very slow and steady stream while the mixture is still blending. Blend until thickened into a mayo consistency.

3. Add in the curry powder and salt to taste. Pulse to incorporate. 

Thas' it! What are your go-to summer recipes?

xoxo,

Lo

Laura BeamComment