Curried Chicken Salad

Ok, here it is: the perfect chicken salad to pack up for lunch, serve at a luncheon, bring on a picnic, or eat straight from the bowl.  I made this to pack for Peter and me a couple of weeks back and the first thing Peter said when he woke up is, "I can't wait for my lunch today."  That's how good it is.

Ingredients:

1.5 lbs Poached, shredded chicken (or use rotisserie)
1/2 Small red onion, finely diced
1.5 cups Toasted, slivered almonds (to toast: put in a warm pan and stir occasionally until they are browned (but not burned!) - make a ton and toss them into yogurt, salads, roasted veggies, anything)
1.5 cups Golden raisins
3-5 ribs of celery, finely diced
Curry powder
Olive oil
Lime juice
High quality honey
2 room temperature egg yolks 

-Prepare a curry mayo: Prepare the curry powder by stirring together 2 tablespoons curry power and a touch of oil in a warm skillet for about a minute until curry powder is fragrant.  Add to a bowl: 2 room temperature egg yolks, 2 tbsps lime juice and 1/4 tsp salt.  Whisk.  SLOWLY add 1 cup of high quality olive oil (or 1/2 olive, 1/2 vegetable oil) to the mixture, beating constantly with an electric beater.  When the liquid is emulsified, you can add oil a bit more quickly.  Once finished, whisk in the curry powder with 1 tsp honey and an additional 1 tsp of lime juice.
- Add to a large mixing bowl: shredded chicken, onion, almonds, celery, raisins, curry mayo (reserving a bit in a jar to use on sandwiches/wraps), salt and black pepper to taste.
- Wrap in a whole wheat tortilla spread with a bit of extra curry mayo with bibb lettuce and sliced, lightly salted avocado.

This recipe will make 4-5 wraps.  Double the recipe (though you'll have enough mayo) for a week's worth of office lunches for 2!

x.