Curried Chicken Salad – Eating Pegan


  • 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
Curried Chicken Salad
Curried Chicken Salad


  1. 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.
  2. 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.
Curried Chicken Salad
Curried Chicken Salad

Categories:   Eating Pegan