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Curried Chicken Salad with Garlic "Mayo"

Garlic “Mayo”
½ cup coconut cream, warmed in a bowl of hot water
½ cup warm filtered water
¼ cup extra-virgin olive oil
3-4 cloves garlic
¼ teaspoon salt
Place the coconut cream, warm water, olive oil, garlic cloves and salt in a blender and blend on high for a minute or two, until the sauce thickens. Let cool for an hour at room temperature – alternately, you can place it in the refrigerator for 20 minutes. If you would like to use the sauce in a cold dish, thin with water until the desired consistency is reached.  Makes 1 1/2 cups.
Note: Stores well in the refrigerator, but hardens. Let come to room-temperature or warm gently before using.

Curried Chicken Salad
½ cup garlic “mayo”, room-temperature or slightly warm
1 teaspoon apple-cider vinegar
½ lemon, juiced
2 teaspoons powdered turmeric
1 teaspoon powdered ginger
¼ teaspoon sea salt
1 lb pastured chicken breast, cooked and shredded
¼ cup chopped red onion
¼ cup raisins (optional)
2 tablespoons chopped parsley
Combine the mayo, apple-cider vinaigrette, lemon juice, turmeric, ginger, and sea salt in a bowl and whisk to combine. Add the chicken breast, red onion, and raisins and stir. Serve garnished with chopped parsley. Serves 3-4

This entry is related to the following products. Click on any of them for more information.
Parsley, Onion, Red, Pastured poultry,