Curry Chicken Salad

One pound rotisserie or cooked chicken cut into bite size pieces (great use of leftovers)
3 stalks celery diced
3 green onions chopped
½ cup currants
¾ to 1 cup mayo (I use Primal Avocado Oil Mayo )
1 Tablespoon curry powder
A bit of water to allow you to thin the mayo & stir in the curry powder
1 tsp monk fruit (optional)
Salt and pepper to taste
Romaine leaves to serve as boat wraps

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Place the meat, diced celery, green onions and currants in a salad bowl.
In a smaller bowl, place the mayo, a dash of water and mix in the curry powder, add monk fruit to taste.
Pour mayo mixture into the salad ingredients and stir together until it looks just right.
Enjoy the salad by itself, over salad greens of choice, or my personal favorite is to take 3 romaine leaves and make a small bowl to hold individual portions of salad to eat as lettuce wraps.
Add dressing and toss to cover.
Refrigerate until served.

Credit: The Real Food Dieticians

To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!
More great resources for making your own bone broths:
Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/

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