- Mika Leon
Curry chicken salad
Another easy recipe that is healthy and holds up in the fridge for a few days, my fav! If you remember my first food truck then you know all about this chicken salad. I used to sell this at lunch time and it would sell out everyday and now the recipe is all yours!!!! I love making it at the beginning of the week and having it in the fridge to put in my wraps, salads or sandwiches. It's also great for entertaining. In a large serving dish I arrange a bunch of lettuce cups and make little chicken salad lettuce cup bites beautifully topped with alfalfa sprouts, pomegranate seeds & fresh herbs. It’s really important you use organic chicken, I can’t stress enough the difference of organic food vs food filled with antibiotics and hormones. If your making this for a crowd i'd double or triple the recipe. Enjoy!!
1 ½ pd. (2 large boneless, skinless) chicken breasts
2 tbsp. curry powder
2/3 cup good quality mayo (such as Hellmann's)
2 Celery stalks diced finely
Juice of 1 lemon
¼ cup of chopped cilantro
Salt & pepper
A handful of cranberries or pomegranate seeds for topping
Sliced almonds for topping
1. Lets cook our chicken. In a large stock pot, add your chicken with enough water to fully cover the chicken. Season the water with salt and add a splash of olive oil. Bring to a boil and let boil/simmer on medium-high heat for about 15-min minutes depending on the size of your chicken breasts until fully cooked through. Don’t overcook because the chicken will become rubbery…no Bueno! Remove cooked chicken breasts from the water, drain and let them fully cool down. Once cooled, roughly cut up your chicken into small cubes then place the bowl with the chicken in the fridge and let it chill for about 30min.
2. Now in that same mixing bowl we are going to add the mayo, curry powder, celery, lemon juice, cilantro and mix with the chicken. Season it generously with salt & crushed black pepper. There you have it! Now top it with your pomegranate seeds and almonds. Yum!