Homemade organic chicken curry salad
A fresh homemade chicken curry salad with poached shredded chicken, pineapple, chives, and spring onions, dressed in homemade mayonnaise and curry spices, served on buttered toast with lettuce.
What you need
How Maurice does it
- 1
Poach the chicken: bring the chicken broth to a boil in a pot, add the chicken breasts and rosemary sprig, and simmer for 10–15 minutes until cooked through. Remove the chicken and shred it with two forks.
- 2
Make the mayonnaise: in a measuring cup or bowl, whisk the egg yolk with the mustard and vinegar. Slowly drizzle in the olive oil while whisking constantly until thick and creamy.
- 3
Prepare the toast: cut the crusts off the bread slices, slice into strips or squares, and toast. Spread with butter.
- 4
Prepare the pineapple and herbs: peel, core, and dice the pineapple. Finely chop the spring onions and chives.
- 5
In a large bowl, combine the shredded chicken, diced pineapple, spring onions, chives, and lemon juice.
- 6
Add the homemade mayonnaise, curry powder, turmeric, and paprika to the bowl. Mix thoroughly until everything is evenly coated.
- 7
Assemble: place buttered toast squares on plates, top with chopped lettuce, and spoon the chicken curry salad over the lettuce. Enjoy!
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