Spicy Watermelon Salad
10th April 2015
New You Boot Camp Spinach Soup
10th April 2015
Ingredients
- 400 gm chicken
- 1 onion
- 3 tbsp lemon juice
- 1 egg
- 1/2 cup virgin olive oil
- 1/2 cup organic virgin coconut oil melted
- 2 tsp curry powder
- 1 tsp Agave syrup
- handful flaked almonds
Servings:
Instructions
- Star by chopping the chicken into little chunks. Cook it in a pan with some coconut oil. Once the chicken is on, dice the onion and add it to the pan. Cook until the chicken is cooked through and the onion has softened. If you're using chicken that's already cooked then just cook the onion til soft and then set aside.
- Add the lemon juice and egg to the food processor and blend until combined.
- Then combine the oils and slowly add them into the lemon/egg mixture while blending on low speed. It should take you about a minute to pour all of the oil in. You'll notice it thicken with each addition and by the end you'll have a thick, smooth, healthy mayo!
- Then add in the curry powder and blend it once more until it's all mixed in.
- Add the chicken and onions, curry mayo to a bowl and mix it altogether. Sprinkle with the flaked almonds and you're done! Store in the fridge, take out of fridge an hour prior to eating- the coconut oil solidifies in the cold temperature and needs to soften!
- Enjoy!
