Prep this chicken salad for a weeks worth of lunches, snacks, or late night summer meals. It is a simple nourishing meal you can create with very little time in the kitchen. Nutrient dense cooking is cooking with the freshest raw ingredients that leave you feeling satiated and better than when you first sat down to eat.

CURRY CHICKEN SALAD

1 whole pasture raised chicken
1/4 red onion
3 stalks celery
2 Tablespoons dijon mustard
1/4 cup of soy free mayo (Primal Kitchens) or more until moist
1 TBLS curry powder
Ground pepper

Instructions

First start with a whole pasture raised chicken. Cook it in a slow cooker with some water. Add extra flavor by adding onions, celery, and carrots. This can be done a day before.
When the chicken is cooled pick all the meat off the bones. Reserve the bones and add them back to the broth in the slow cooker with more water and veggies to make a chicken stock. I love to get more than one meal out of the chicken. You can save the stock drinking, soups, or freeze it or later.
Add all the ingredients to a food processor and pulse until combined and chopped. If you like your chicken salad chunky you can hand chop the veggies and chicken and combine with the mayo and seasonings in a large bowl. Another option is to process the chicken and veggies separate in the food processor and then combine all the ingredients together.
Stir in extra flavor and texture by adding raisins, grapes, cashews, or hard boiled egg
Serve on crackers, sourdough bread, or on a salad.

Curry Chicken Salad