Curry Chicken Salad

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!)

• Chicken breasts

• Chicken stock

• Celery

• Red cabbage

• Avocado mayo

• Plain, whole Greek yogurt

• Curry powder

• Ginger

• Lime

• Honey

1. 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.

2. Dice two celery stems, and ¼ of a head of purple cabbage. The cabbage should be diced into little squares.

3. 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.

4. 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.