Curried Chicken Salad
Difficulty : Super easy
Preparation time:
15m
Cooking time:
15m
Curried chicken salad is a great lunch option. The grapes, celery and almonds give it a nice crunch, and the curry powder adds some spice. Homemade mayo is the healthy fat counterpoint to the protein from the chicken and keeps the salad from being dry. This recipe makes 2 servings which is great to make so you have leftovers for your lunch the next day!
Ingredients
For 2 Serving(s) (
)
Recipe
- 4 Chicken Breast
- 1 teaspoon(s) Sea Salt
- 0.5 teaspoon(s) Black Pepper
- 2 Bay leave(s)
- 1 inch piece Ginger
- 150 grams red grapes
- 2 Celery stick(s)
- 3 spring onion(s)
- 30 grams Almond flakes
- 0.5 tablespoon(s) Curry powder
- 60 mL Homemade Mayonnaise
Nutritional Facts (per serving)
- Kcal: 761 kcal
- Sugars (g): 12g
- Carbs: 18g
- Fat: 44g
- Saturated fat (g): 8g
- Proteins: 70g
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Directions
- Begin by poaching the chicken. Peel and thinly slice the ginger. Lay the chicken breasts flat in a large pot. Add 1 teaspoon salt, pepper, bay leaves and ginger. Add water until it covers the chicken by about 1 inch. Cover the pot, and bring the water to a boil. Then reduce the heat to a simmer. Poach the chicken for about 15 minutes or until completely cooked through, then move it to a plate to cool. Meanwhile halve the grapes, slice the celery, and thinly slice the spring onions. Once the chicken is cool enough to handle, dice it into small pieces. Put the diced chicken, grapes, celery, spring onions, almonds, curry powder and a pinch of salt in a large bowl. Stir everything well to combine. Add the mayo and stir until everything is wellcoated.