Curry Chicken Salad with Celery
A bright, mildly spiced chicken salad tossed with a celery-curry mayo and fresh basil.
Equipment
- frying pan or grill or oven
- Cutting Board
- Knife
- Blender or Food Processor
- Mixing Bowl
- Measuring Spoons
Ingredients
- 200 g chicken breast
- 100 g celery cleaned and roughly chopped
- 2 tbsp mayonnaise
- 1 tsp curry powder
- 5 basil leaves finely chopped
- 1 salad mix to serve on
- salt to taste
- pepper to taste
Instructions
- Season the chicken breast with salt and pepper on both sides.
- Cook the chicken: fry in a lightly oiled pan over medium heat, grill, or bake at 200°C (400°F) until fully cooked (about 12–20 minutes depending on method).
- Allow the chicken to rest until cool enough to handle, then cut into bite-sized cubes.
- Place the cleaned, roughly chopped celery into a blender or food processor and pulse until finely chopped but not puréed.
- In a mixing bowl combine the chopped celery, mayonnaise, curry powder, and the finely chopped basil; season to taste with salt and pepper and stir until evenly mixed.
- Toss the chicken cubes in the curry-celery sauce until coated.
- Serve the dressed chicken on a bed of salad mix.
Notes
- Adjust curry powder to taste for milder or stronger flavor.
- Use leftover cooked chicken to save time.
- Chop celery finely for a smoother sauce texture.