Creamy Curry Chicken Salad

Another trip down memory lane and a often made recipe – the first time I made this I was still in high school (I won’t go into more details about when that was!). I made it for my entire class of around 25 people and I remember we stuffed it into croissants. Obviously my croissant days are long gone but it is just as delicious, if not more, served with a lot of vegetables and  a slice of paleo ryebread.

Do you have a recipe that you have been making for years and is still a favorite?


serves 2 people 

1-2 chicken breasts (or if you have chicken left over from dinner, remove any skin and bones, cut into small pieces and add to the dressing)
2-3 tbsp mayonnaise
3-4 tbsp creme fraiche
1/2 tsp mustard (or 1/4 tsp mustard powder)
2 tsp curry powder
1/2-1 tsp turmeric
salt and freshly ground pepper to taste
1/4 small iceberg lettuce (finely sliced)
2-3 slices of bacon

Whisk the mayonnaise and creme fraiche together and season with mustard, curry powder, turmeric, salt and pepper. Leave for 5 minutes then taste again to see if it needs more curry or salt and pepper.

Add the chicken and the iceberg lettuce to the creme fraiche and mix well. Garnish with the fried crispy bacon.

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