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curry chicken salad on gluten free bread with romaine lettuce
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5 from 3 votes

Curry Chicken Salad

Curry Chicken Salad is made with homemade mayo! It's a paleo lunch that's perfect to make ahead of time.
Prep Time20 minutes
Cook Time0 minutes
Total Time20 minutes
Course: Lunch
Cuisine: American, Indian
Diet: Gluten Free
Keyword: curry
Servings: 6

Ingredients

  • 3/4 cup paleo mayo
  • 1 teaspoon curry powder
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon kosher salt
  • Juice from 1/2 a lime
  • 1 pound cooked and boneless skinless chicken breasts (or rotisserie chicken)
  • 2 tablepsoons fresh chopped green onion
  • 1 green apple cored and diced small
  • 1/3 cup chopped cashews
  • 2 ribs celery finely diced
  • 1/3 cup raisins
  • To top: scallions, chopped cashews, cilantro
  • To serve: gluten free bread, whole wheat bread or lettuce wraps

Instructions

  • Add the paleo mayo, curry powder and lime juice to a large bowl and stir well to combine.
  • Add the diced chicken, scallions, diced green apple, chopped cashews, celery and raisins and mix well until they're completely coated in the mayo mixture.
  • Serve in lettuce wraps or on your favorite bread and top with cilantro and more cashews or scallions.

Video

Notes

To poach chicken breasts instead of rotisserie chicken: Add 2-3 chicken breasts to the pot you're going to use then add cold water until they're completely covered. Season it with salt then turn the stove to medium-high heat to bring to a light boil Reduce the heat to low and simmer for 20 minutes until it reaches an internal temperature of 165°F. Drain, cool and shred.

Nutrition

Serving: 1g | Calories: 295kcal | Carbohydrates: 3.9g | Protein: 17.6g | Fat: 22.7g | Cholesterol: 66.7mg | Sodium: 339mg | Fiber: 1.3g | Sugar: 2.4g