Curried Chicken Salad

When I cook a

Chicken, I typically eat the tasty dark meat while it’s fresh and hot, and often use the less succulent breast meat for chicken salad. Here’s a recipe I made up recently that can be adjusted based on what you like and have on hand.

3 cups cooked, chopped chicken (preferably pastured)
1/2 cup sliced almonds
1/2 cup yellow raisins
1/2 diced red pepper
1/2 cup diced celery
1/2 cup diced green, white, yellow, or red onion
1 tbsp curry powder, or to taste
1/2 tsp sea salt, or to taste
1/4 tsp freshly ground black pepper, or to taste
3/4 cup mayonnaise made with healthy fats, or to taste

Mix all in a bowl and refrigerator for a while–it takes a while for the curry powder to really blend with the mayo and other ingredients. Also, if your raisins are dry and hard they’ll be softened up from the moisture in a few hours.

Precision with the amounts is not required. You could sub other nuts for the almonds. You could use black raisins or dried cranberries or an apple instead of yellow raisins. You could leave out the onion, etc.

Serve with lettuce wraps or sprouted grain bread or crackers.


I wish I had remembered to take a photo of this–I was just throwing it together while doing other food prep for the week, so didn’t take photos while making it. Then the next day, we ate it and it was so good–forgot all about taking a picture. Hence, just the old photo of dicing celery.