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5 from 1 vote

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 Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Lunch
Servings: 4
Author: Bests and Bites


  • 1 pound boneless skinless chicken breasts
  • 3/4 cup olive oil
  • 1 egg yolk
  • 1 tablespoon dijon mustard
  • Juice of 1 lemon
  • Salt
  • 2 scallions
  • 3/4 teaspoon curry powder
  • 1 green apple cored and chopped
  • Juice from 1/2 a lime


  • Preheat the oven to 425 degrees and bake chicken for 20 minutes.
  • In the meantime, place the egg yolk, lemon, mustard and salt in the blender or food processor.
  • Blend on high for about ten seconds until well-combined.
  • Remove the plug from the lid and SLOWLY pour the olive oil in the blender, about 5 minutes, until the mixture starts to emulsify.
  • When the chicken is done, allow to cool and cut into large chunks.
  • Mix together the chicken, mayo, apple, scallions, lime juice and curry powder.