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...Tell Me More
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.
(adapted from Marian Burros recipe from Pure and Simple)
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.
Large fresh leaves of Bibb or other lettuce
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.