TIP: This recipe is great just as it is but I must admit that it is wonderful when served with fresh avocado slices as it is in Bermuda.
Curry Chicken Salad
4 tablespoons of mayonnaise, veganaise or homemade aioli
zest of ½ a lime
juice of ½ a lime
2 teaspoons curry powder
¼ teaspoon turmeric
1 clove garlic, grated
½ teaspoon salt
small pinch of cayenne pepper
2 poached or roasted chicken breasts, shredded
2 tablespoons torn cilantro leaves (optional)
1. Combine the first 8 ingredients in bowl.
2. Slowly add a small amount of the curry mixture to the chicken, combining well. Continue adding the curry mixture until the chicken salad is at your desired consistency. Then stir in the cilantro leaves.
3. Serve with sliced cucumber, crackers or lettuce cups. *I serve with avocado slices instead
Originally featured in From the goop Kitchen: Curry Chicken Salad
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