Recipe- Curry Chicken Salad

Here's a tweaked version of my tangy chicken salad recipe. I started putting curry powder in my chicken salad just because I recently bought some from Penzeys, then just a day or two later I found curry sauerkraut from Farmhouse Culture (my favorite!) at the Ferry Building farmer's market! So I feel it's evolved into something that deserves its own post.




Farmhouse Culture is only available in California or a couple spots in Nevada. Diane from Balanced Bites came up with this recipe for making your own fermented raw sauerkraut after she moved away from the Bay Area.

For every 2 cups of cooked chicken-
4tbsp homemade mayo from the previous recipe, with or without the additional spices and lemon. I originally used an olive oil/avocado oil blend, but then I couldn't find avocado oil and used macadamia oil for half the total oil instead. Either one is great.
1/2 cup broccoli slaw (easier and more interesting than celery!)
2 tbsp curry raisin sauerkraut (Farmhouse Culture)
1 tsp Penzeys Tandoori Seasoning
1 tsp Penzeys Sweet Curry Seasoning (there's no sugar in it- it's just called that for some reason)
1 tbsp raisins
a few pecans or walnuts
chopped wedge of tart apple