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 
(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
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
- 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
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.