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.


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!