Chicken Curry Salad

image.jpg

Whole Foods Chicken Curry Salad Estimated Preparation: 20mins Estimated Hands-On Cook Time: 2mins Estimated Leave-It Cook Time: 0mins

Ingredients for Salad: 1lb grilled chicken breast 1 apple (think fuji, braeburn, pink lady...not Granny Smith) 3 large celery stalks 3/4c toasted pecans 3/4c unsulfered raisins

Ingredients for Curry Mayonnaise: 2 egg yolks 4 T lemon juice 1 tsp dry mustard 1/2 tsp cayenne pepper 2 tsp curry powder 1 tsp turmeric 1/2 tsp coriander 1/2 tsp garam masala 1-2c avocado oil salt to taste

Preparation: Dice all ingredients for the salad in a large bowl. I crush the pecans with my hands as it creates less mill than chopping. Feel free to add more or less of any of the ingredients in this salad; sometimes it's good to add more nuts and raisins.

To make the mayonnaise, put all ingredients but the oil in the Vitamix or another variable speed blender. Start the Vitamix on low and then add a slow steady stream of the oil until it arrives at a consistency you prefer. In my recipe, I usually only add a little over 1 cup, however some people prefer a bit more oil to their mayonnaise. Again, this is a recipe where you can play around with the ingredients. If you like a bit more tang, up the lemon juice. If you like a tad more spice, up the curry or the cayenne pepper.

Pour the Curry Mayonnaise over the salad slowly and stir until you find the level of creaminess that suits your palate. We prefer it very creamy and use all the mayonnaise, but again, this is a matter of preference.

Eat right away or refrigerate to thicken a bit more. The salad will hold up to two days with the homemade mayonnaise.