Curried Chicken Salad



  • 4 cups poached chicken, cut in chunks
  • 3 cups sliced celery
  • 2 cups chopped apples
  • 1/2 teaspoon sea salt
  • 1/2 cup sliced almonds
  • 2 tablespoons lemon juice
  • Curry mayo (see below)
  • Combine all ingredients. Chill.

Curry Mayonnaise:

  • 1 large egg
  • 1 tbsp good curry powder
  • 1/2 tsp celtic salt
  • 1/2 tsp freshly ground white pepper
  • 1 tbsp lemon juice
  • 1 cup safflower oil


  • Place everything but the oil in a blender or food processor container. Process 5 seconds in the blender; 15 seconds in the processor. With the motor running, add the oil, first in a drizzle, then in a thin, steady stream. When all the oil has been added, stop the motor and test for consistency. If the sauce is too thick, thin with small amount of hot water or lemon juice. If too thin, process a little longer.