Bombay Chicken Salad

recipe courtesy of paleodiet.com



2 whole skinless chicken breasts
1 tablespoon curry
4 fresh pineapple slices, diced
1 cucumber, peeled and finely chopped
2 celery sticks, finely chopped
4 tablespoons flaxseed mayonnaise (see recipe below)
1 tablespoon garam masala spice mixture
1 tablespoon raisins
1/2 teaspoon freshly grated ginger

Skin the chicken breasts, remove any visible fat and place in a pot filled with water and 1 tablespoon curry powder. Slowly simmer chicken until completely cooked. Drain the chicken and cool. Cut the chicken into 1/2 inch cubes or smaller. In a medium sized serving dish combine the mayonnaise, spices and fruits and vegetables. Add in the chicken chunks and mix well. Serves 4. (This could also be served over a bed of leafy greens!)

Flaxseed Oil Mayonnaise
1 whole egg (omega 3 enriched type)

1 tablespoon lemon juice

1/4 teaspoon dry mustard

1 cup flaxseed oil

Put egg, lemon juice and mustard in blender and blend for 3-5 seconds. Continue blending and slowly add flax oil. Blend until the mayonnaise is thick. Scrape mayonnaise into a snap-lock plastic container and refrigerate. The mayonnaise should keep for 5-7 days.