Remember that guy who owns the gym who forced me to do an 8 week meal plan that I hated a few years ago? He took my potato chips away from me? I called him an asshole. That guy.
I take it back
He’s a nice guy, that guy.
Mainly because along with the recipes I hated with all my heart, he also introduced me to a few that I love in equal but opposite proportions. The No Cook Hippie Cookie is one such recipe. And this Curried Chicken Salad is another.
The first time I made it, I dreamed about it for the next 3 days. The same way I dream about french fries and having a big toe that isn’t plagued with a bunion.
I actually keep grilled chicken cooked and ready to go in the freezer just so I can make this whenever the mood strikes me.
This recipe came to me at the exact right time because up until a few years ago I wasn’t a huge fan of curry. Now I’m older, wiser and have also discovered Thai curry which is mellower and sweeter than regular curry.
I still prefer a hint of curry as opposed to a full swing, hit me in the face with a shovelful of it. A hint. If you’re a smash me in the face with curry kind of person, then you can triple the amount of curry in this recipe. Even quadruple it if you like.
I serve the chicken salad cold on a leaf of romaine lettuce like a leafy pita.
I got into this habit after the
asshole nice guy from the gym, decided limiting carbs was a great idea. Because of how blindly I follow instructions for someone with a 6 pack, I don’t ever eat this salad on bread. Only lettuce. If I have it for dinner, I eat it with a side of some grilled red peppers and asparagus. Whatever vegetables you have on hand will do. (Just in case you were too stupid or drunk or feeble minded to figure that bit out.)
Gather your ingredients Martha Stewart-style. Get everything ready to go. You’re going to be working with apples, celery, grilled chicken, and lots of other good stuff. The full printable recipe is at the bottom of the post.
- 1 grilled chicken breast (chopped)
- 1 stalk celery (chopped)
- ½ a red apple (diced small)
- ¼ cup toasted pecans (chopped)
- ¼ cup raisins
- ¼ cup mayonnaise (to start)
- ¼ tsp. curry powder
- ¼ tsp. cayenne pepper
- Salt & Pepper to taste
- Combine all ingredients in bowl.
- Add additional mayonnaise to taste.
Now before you go squinching your nose up at the fact that I wrap the chicken salad in a lettuce leaf as opposed to a pita or bread, I have to say, in the lettuce’s defence, that the crunch it has makes up for the lack of carbs. I honestly prefer it this way now.
Honestly. The crispness of the lettuce against the creaminess of the mayonnaise is wonderfully delicious. The flavours of the salad are all very distinct. The slight hints of curry and cayenne pepper are met with the odd sweet burst of apple and raisin. Add in the freshness of the celery and the crunch of the toasted pecans and you have the perfect Curried Chicken Salad.