Chef Brandon’s Chunky Curry Chicken Salad
This is a great end of summer item to take to a cook out or to make on a Sunday and munch on throughout the week. Carter and I are traveling this weekend and I brought this meal along for the car ride! It’s easy to eat on the go because you don’t need to heat it up! SCORE! Happy Paleo travels!
Paleo Mayo Ingredients (recipe below makes 2 quarts)
- 6 egg yolks
- 4 tablespoons lemon juice
- mild tasting olive oil (EVOO works best)
- Salt & Pepper to tast
1 whole roasted chicken
1 whole lemon quartered
1/2 cup grapeseed oil
1/2 bunch of green grapes halved
1 cup walnuts
2 tablespoons thai green curry powder (Savory Spice Shop)
2-3 lemons zested and juiced
3-4 ribs of celery small diced
1 small red onion small diced
Salt & Pepper to taste
Plate of salad greens
To make the chicken:
Preheat oven to 375 degrees. Place whole chicken in a roasting pan. Rub the bird with grapeseed oil, salt and pepper. Place the quartered lemon in the cavity of the bird. Roast in oven for about 1.5 hours or until the internal temperature of the chicken is 175 degrees. Let the chicken rest on the counter for about 15-20 minutes to cool before picking.
To make the mayo:
Place the egg yolks and lemon juice in a food processor. Begin the mixer, through the liquid hole at the top very, very, very slowly begin to drip in the oil. By drip I mean literally drop by drop until an emulsion forms. If you add the oil too quickly your sauce will “break” and you’ll end up with oil and scrambled eggs. YUCK! Once you have the consistency of mayo – add salt and pepper to taste.
To make the salad:
Pick your chicken and leave meat in large chunks. I usually pull the breasts, legs and thighs. Turn the chicken over and don’t forget the chicken oysters (A wise chef once told me it’s the best part of the chicken! He was right!) If you’re feeling really brave eat the chicken tail once it’s roasted, YUM! But I digress, back to the salad. Place the chicken in large bowl. Add the mayo, grapes, walnuts, curry powder, zest, celery, onion and lemon zest/juice. Mix well. Add salt & pepper to taste. Scoop over salad greens and enjoy!