I LOVE chicken salad. It’s so simple yet draws out some creative combinations. Curry chicken salad is one of my favorites, but I often can’t order it because *BRACE YOURSELF* I hate fruit. Yes that’s right. Fruit. It’s slimy and mushy and gushy and pulpy- a textural nightmare! And yet, it seems like everyone insists it’s an essential ingredient in curry chicken salad. Well, I’m here to implode that notion, and offer you a curry chicken salad that is definitively FRUITLESS, and yet delightfully crunchy and delicious. Special shout-out to epicurous who helped me figure out the best dressing (linked here and included below). (Looking for that Savory Roasted Broccoli? Link here!)
Plain, whole Greek yogurt
Place two chicken breasts in a crock pot (a miniature crock pot is preferred) with a splash of chicken stock. Cook on high for 2-3 hours, until the chicken shreds evenly. Remove from the crock pot and place on a plate to cool.
Dice two celery stems, and ¼ of a head of purple cabbage. The cabbage should be diced into little squares.
To make the dressing (thanks epicurious!): combine ½ cup avocado mayo, 1/3 cup plain greek yogurt, ¼ of a large lime, 5 teaspoons curry powder, 1 teaspoon honey, ½ teaspoon fresh ginger paste (or dried ginger) and several grinds of salt. Stir to combine.
Mix the shredded chicken with celery, cabbage and dressing. Let sit in fridge for 1 hour before serving. I like it plain or on toasted organic sourdough from the Essential Baking Company based in Fremont, Seattle.