When I was about 30, I fell in love with curry.  Yes, I was a late bloomer.  It is now in my top three spices (if I was forced to make a list).  This recipe was inspired by my mother-in-law, who has a version of Curry Chicken Salad in her cookbook, Suzy’s Recipes, that she gifted us one holiday.  It is a staple reference in my kitchen for which I am so grateful because though my own mother had many wonderful talents cooking was not one of them.

This recipe calls for our Sonder Grace 250 MG Hemp Oil Lemon Tincture. It is a perfect match with the Vegan Just Mayo that I had in the fridge.  Just Mayo by Hampton Creek is vegan, soy free, egg-free and my absolute favorite “mayo.”   Since most mayo is made with lemon juice, our lemon CBD oil steps up the lemon flavor just slightly.  This chicken salad is totally addicting.  I had to remove myself from the kitchen to stop myself from going to the fridge with a fork in hand for just one more bite from the container where I stored the leftovers.

Serves 4


1 lb boneless skinless breasts of chicken diced
1/2 cup chicken stock
Quicker Option: Buy an organic rotisserie chicken: debone and shred 
2 1/2 TBSP mayonnaise or vegannaise
1 bunch green onions diced
1 TSP dijon mustard
2-3 droppers of Sonder Grace 250 MG Hemp Oil Lemon Tincture
1 clove fresh garlic minced
1/2 TSP of chili powder
1/4 TSP turmeric
1 1/2 TSP curry powder
1/4 TSP salt
1/3 almonds crushed (raw or roasted)
pepper to taste
1 avocado for topping
1 TSP black sesame seeds toasted for topping
Flakey sea salt for topping

Bed of greens (your choice) to top with chicken salad or go for some excellent bread and make it a sandwich.


1.  Preheat oven to 350 degrees.  Lay chicken in a pyrex casserole dish.  Salt and pepper both sides.  Pour stock over top of the chicken. Bake at 350 for ~25 minutes (or until 160 degrees) turning the breasts over 1/2 way through the time. The stock will help keep the breast from drying out.  Let chicken cool. Quicker option:  debone and shred your rotisserie chicken.  Toast the sesame seeds.
2.  While the chicken is cooling, whisk together the following in a medium bowl until smooth: mayo, dijon mustard, CBD oil, garlic, chili powder, turmeric, curry powder, salt and pepper to taste.  If you like more kick, step up the chili powder by a pinch.
3. Place almonds in brown paper bag or zip lock storage bag.  Use the flat side of meat tenderizer or a rolling pin to crush the almonds.  You should be left with some very small bits of almond.
4. Once the chicken is cool, dice it up to desired size.  Add chicken, green onions and almonds to the mayo mixture thoroughly mix with the intention of generously coating all it with the mayo mixture.
5. Once the chicken salad is mixed, top with avocado, flakey sea salt and toasted black sesame seeds. Serve on a bed of greens or pair with your favorite bread.