Curry Chicken Salad

There are lots of chicken salad recipes out there in Paleo World but I am partial to this one! The curry flavor and the toasted almond slivers give this one a unique flavor. Of course if you don't like the curry flavor you can leave that out and its still an awesome recipe. This recipe is super easy but does require a little bit of prep but I tried to make it give you a few tips to keep it less labor intensive. This make a great lunch or snack, I like to add some avocado and make mini  wraps with Bibb lettuce and eat along side some veggies.

Curry Chicken Salad

Ingredients:

Whole Chicken- cooked and shredded- you can buy cooked chicken and use that or make your own, see below.

Side story:
When cooking your own whole chicken, I like to put my chicken in the crock pot in the morning with some Curry powder, onions powder, garlic powder, salt and pepper. I put some water in (enough to almost to cover the chicken). Homemade chicken broth is great liquid to add in with half the amount of water but I was out so I will save the liquid after the chicken is cooked and have chicken broth for next time or another recipe. I set the crock pot on low heat for 8 hours.
Other options: You can set the crock pot on high for 6 hours or you can cook it in the oven.

4 Stalk Celery- chopped
1 small red onion- diced (I use a mini chopper)
5-6 Dates- chopped
2 ounces Almond slivers- toasted
1 tablespoon Curry Powder
Salt and Pepper to taste
1/2 cup home made mayo-Home made mayo does not last as long as store bought (about 2 weeks) so I make sure to have another recipe lined up to use the remainder like a cole slaw or tuna or egg salad. See below for a simple mayo recipe.

Preparation:

Combine all ingredients and enjoy!

Simple Mayo Recipe- You will need a blender or food processor. If you don't have one, get one, I promise its worth it!!

Ingredients:
1 egg yolk
1 teaspoon lemon juice
1/4 teaspoon  Dijon mustard
1 teaspoon cold water
1/4 teaspoon salt
3/4 cup light olive oil
1/4 teaspoon cayenne (optional)

Preparation:
In the blender or food processor add egg yolk, lemon juice, mustard, water and salt and pulse on high until frothy.

On a medium speed slowly add olive oil, one drop at a time for about 1/4 cup until mixture begins to emulsify (thicken) then add the rest in a SLOW steady stream. Mayo will get thick if it gets to thick and does not mix add the cold water and continue to add oil.

Keep in a air tight container in the refrigerator for 1-2 weeks.

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