This is so delicious and keeps in the fridge for 3 to 4 days, but it never lasts that long around our house. It’s quick, easy, and makes a great impression. Or spread this on your gluten-free homemade bread or one of my Grain-Free Cassava Century Bread, and you’ve got yourself a scrumptious lunch or dinner. You’re going to have to whip up some Foolproof Mayonnaise for this perfect salad on the go! You can use any curry seasoning, but my Crazy Curry is so delicious and easy. I took it to school for a birthday celebration with my grade level thinking I’d have some for leftover for lunch the rest of the week––but no such luck. They loved it (or they were really starving). So here you go, my friends. Enjoy!
CHOPPED ASIAN SALAD
May 7, 2017
: 4
: 20 min
: 15 min
: 35 min
Ingredients
- 1 lbs Chicken Breast diced & cooked
- 2 apples green red or yellow
- 2 celery stalks chopped
- 1 cup red grapes sliced in half
- 1/2 medium red onion diced
- 5-6 sprigs cilantro chopped
- 1/4 cups raw almonds toasted
- 1 tsp fresh ginger grated
- 1 cloves garlic pressed
- 1/2 tsp fresh horseradish or wasabi
- 1 tsp Crazy Curry or store-bought
- salt & pepper to taste
- 3/4 cup Foolproof Mayo or store-bought
Directions
- Step 1 Dice the chicken in bite-size pieces and stir-fry Set aside to cool. I have also used the store-bought roasted chickens from the deli, and this works super when in a hurry.
- Step 2 I also grill several extra chicken breasts when BQ’ing and freeze them for moments just like this.
- Step 3 You will need a batch of my Foolproof Mayonnaise, so make sure you have some on hand!
- Step 4 While the chicken is cooling, dice all the goodies. Don’t forget to toast your almonds. This adds a peanut taste to the mix.
- Step 5 Mix the chicken with the mayo.
- Step 6 Toss it into the chopped goodies and stir it.
- Step 7 Enjoy!
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.
Julie
February 11, 2016
Thanks for the recipe Melinda!
I am one of your grade level colleagues who ate this salad. It is wonderful. I will be making this in the near future. It sure is yummy!
Melissa
February 12, 2016
Love this salad. First had it 46 years ago at our hippie marriage which was Pot Luck. So good, love the curry in it! Thanks Cooking Coach❤️
Love this salad – the blending of the sweet and savory with curry, was great. I tried it at your demo at Edeka, then went home and made it- yummy.
YEAH! So happy you liked it. It is one of my staples!!! Glad you tried one of my recipes and reported about it. I talk to a lot of people who use my site and try out the recipes. I,m so excited when they make a post! Thanks so much for taking the time to write. To your health Sandy!