Homemade Chicken Curry Salad


Homemade Chicken Curry Salad
Prep time
Cook time
Total time
Recipe type: Salad
  • 1 Chicken filet
  • 2 Vegetable broth cubes, gluten and lactosefree
  • 2 Tablespoons of gluten and lactosefree mayonaise
  • Curry powder
  • Freshly ground pepper
  • Seasalt
  1. Boil the chicken for 15 - 20 minutes in a pan filled with water and the broth cubes.
  2. Check if the chicken is cooked thoroughly. If not, let it boil a little longer in the pan. After it’s done, let it cool off for a couple of minutes.
  3. When it’s cooled off, chop the chicken in fine pieces. Combine this with the mayonaise together in a bowl and mix it.
  4. Add some freshly ground pepper and seasalt to taste. Now comes the most crucial part. Add the curry powder till the color of the blend start turning yellow. Now start tasting it and if neccesarry, add more curry powder to taste. Pay attention, the longer you keep it in the fridge, the more yellow the color of the salad will be!

Add some small pineapple chuncks to it when you are not allergic to fructose!
Add 1 teaspoon of ginger powder
Add 1 clove of fine chopped garlic


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