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Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

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September 05, 2009

Curried Chicken Salad

By Mark Sisson
32 Comments

Thanks to a generous forum member, curried chicken salad is now an official Primal recipe! And a delicious one, to boot. It’s the perfect combination of crunch and flavor, using nuts, celery, and a bit of chopped apple for slight sweetness. It’s also a great recipe for the traditional bun-substitute: wrapped in a giant, fresh lettuce leaf.

When I tried this recipe, I found homemade mayonnaise to be best, since even high-quality brands of mayo (even the kind that use Extra Virgin Olive Oil) often still include preservatives, thickeners, and other unpronounceable junk. Try the mayo recipe below or, if you have leftovers, the coconut chive mayo recipe from yesterday’s post would also work nicely. Mustard can also substitute, instead, if you prefer the spice, don’t have time to use the blender, or simply aren’t a fan of mayo.

Give this recipe a try this Labor Day weekend. You, your friends and family (whether Primal or not) won’t be disappointed.

Homemade Mayonnaise

Ingredients:
(adapted from Marian Burros recipe from Pure and Simple)

  • 1 egg
  • 1 1/4 cup olive oil
  • 2 tablespoons fresh lemon juice, or, 1 tablespoon lemon juice, 1 tablespoon rice wine vinegar
  • pinch of cayenne pepper
  • 1 teaspoon dry mustard

Directions:

Blend egg, mustard, pepper and 1/4 cup oil in blender until smooth. Add the rest of the oil and blend again until well mixed. After blending, take off lid and add lemon juice, mixing well with a spatula. Put lid back on and blend again until mixed. Pour into bowl or Mason jar and refrigerate.

The mixture will not be as thick as the chemically produced store-bought brand, but it will mix nicely with the chicken, and the meat will soak up some of the flavors.

Curried Chicken Salad

Ingredients:


  • 1 pound organic, boneless skinless chicken breast
  • 3-4 stalks of celery, sliced lengthwise then chopped
  • 1 cup chopped apple
  • ½ cup chopped walnuts
  • 3-4 tablespoons blender homemade Mayonnaise (more if needed)
  • Curry powder (lots!)
  • Sea salt & pepper to taste

Large fresh leaves of Bibb or other lettuce

Directions:

 

Slice uncooked chicken breast into long, thin strips, then cut down into 1-inch cubes. Add to skillet with a little bit of water, and cook until just tender and white all the way through. When done, drain and set aside. In a small bowl, mix together mayonnaise, curry powder, and salt and pepper, adding curry until it reaches your heat level of satisfaction.

In a separate bowl, toss chicken with nuts, celery and apple. Finally, add chicken to wet ingredients and stir it all together.  Spoon into lettuce leaves, wrap up, and enjoy.


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32 Comments on "Curried Chicken Salad"

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Gina
7 years 20 days ago

This sounds amazing! Totally having it this weekend.

Paul
7 years 20 days ago

A deli near where I live used to make a version of this that was so good, people would drive from miles around just to buy it. I called for slivered almonds instead of walnuts and halved green grapes instead of apples. Fantastic and totally primal! Thanks for the post!

Chris
Chris
7 years 20 days ago

I had all the ingredients on hand, so I just made this and it was delicious!
I think it’ll taste even better after sitting in the fridge for a while, so I can’t wait to have a second portion tomorrow :).
I felt it was missing a little something though, so I added some sweet chili sauce.

Thanks for the recipe!

Jeff
Jeff
7 years 19 days ago

Found my lunch for the week

marci
marci
7 years 19 days ago

may I suggest pulled chicken- ie shredded, like in pulled pork? for some reason, I’ve found this keeps the meat tender & helps aborb the flavors best. Curry powder is an excellent addition,

jessica
jessica
7 years 19 days ago

i make this at work(i work in a deli) but use cashews, green and red onions and dried cherries instead of the respective ingredients. ive never had it but we sell A LOT

Griff
Griff
7 years 19 days ago

This sounds so great. I’d add green onions for a little extra snap and pop, but other than that, it looks delish!

Doctor-to-Be
7 years 18 days ago

Yay for this recipe! I had some delicious curried chicken from a deli up in the Bay Area while on vacation, but haven’t been able to find it any delis near me now that I’m back home. Can’t wait to try making it myself — and the dried cherries idea sounds divine!

Jamie
Jamie
7 years 17 days ago

I make a chicken salad like this, only I use chopped tomato and cucumber in it, and occasionally toss in nuts and halved red seedless grapes. I don’t like the flavor of mayo in my chicken salad, so I use sour cream instead. A couple tablespoons will blend five servings of chicken salad together nicely! 🙂

clare
4 years 6 months ago

Thanks for the idea! I hate mayo too but love sr. cream! Always wondered if it could go with this.

John FitzGibbon
John FitzGibbon
7 years 17 days ago

I’ve made this with yogurt and mayo and like it a little bit better

gt74
gt74
7 years 16 days ago

Tried this today. It was a big hit.

Kim Birch
7 years 15 days ago

Wow, does this look delish! I can’t wait to make it. Thanks for sharing it!

Angela
Angela
7 years 13 days ago

Made this with shrimpm – yum

Matt
Matt
7 years 12 days ago

Are you not supposed to cook eggs though?

Sam
Sam
7 years 8 days ago

I tried it. It was amazingly delicious. Used chopped almonds rather than walnuts.

Jill
Jill
7 years 8 days ago

I am eating it as I type. I do not have the time to make the mayo so using organic. Did not use enough curry first time so added A LOT more this time around. Very good for breakfast, lunch OR dinner.

Joel
Joel
6 years 7 months ago
Every time I run across a mayo recipe, I pipe up with what I think is one of the all-time coolest kitchen tricks, that I learned from the Nourishing Traditions cookbook. Add a tablespoon or two of active-culture whey (drained from active-culture yogurt) to the mayo recipe, then when finished, put it in your storage container and leave it on your countertop overnight. This converts it from a potential breeding ground for bad bacteria into a filled ecological niche for good bacteria. I make mayo in big batches and have had it in my fridge for two months with no… Read more »
Joel
Joel
6 years 7 months ago

Oh, and another thing…use 3/4 olive oil and 1/4 coconut oil, and it’ll be as thick as the store-bought stuff. Also, the flavors balance each other nicely.

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[…] Nutrition: Spice up your chicken with some homemade chicken curry salad. […]

Nicola
Nicola
6 years 1 month ago

I made this but I didn’t have an apple to hand so I substituted a couple of dried apricots chopped up small. O M G – delicious. I might do that next time even if I have apples

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[…] HERE for recipe from MDA.  Remember, just because you don’t have every ingredient on the list […]

Bonnie
Bonnie
5 years 10 months ago

I make this but use a little sour cream in lieu of the mayo. Adding dried cranberries instead of raisins and I add a diced yellow apple. I use slivered almonds rather than pecans. We eat it all the time and I love serving it on lettuce leaves for brunch..

trackback
5 years 7 months ago

[…] From  Mark’s Daily Apple. […]

Cat
Cat
5 years 7 months ago

Does anyone know if it is safe to make this homemade mayo if the egg is not pasturized? I buy organic free range eggs but can’t find pasturized eggs and am worried about making mayo without them. Any advice?

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[…] Enjoy on just about anything!  Or check out Mark’s suggestion here! […]

Scott
5 years 4 months ago

Absolutely delicious and fun to make.

Danigrok
Danigrok
5 years 2 months ago

Made this with green apples and Macadamian nuts…yummm

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[…] HERE for recipe.  This is the chicken salad we had over the weekend!  […]

Kelly
Kelly
4 years 7 months ago

I first had curried chicken salad when i was in Switzerland, roughly 10 years ago. I had always liked chicken salad, but ever since, I have had to add curry to it! Happy to see someone else loves it like i do!! (I’m making some as i type…)

Adam Acne
4 years 3 months ago

Great healthy and tasty recipe! I love curried food.

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[…] you’re not in to improvising your recipes… Click here to see the original recipe where I got my original inspiration (Marks Daily […]

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