28
Dec

Curry Chicken Salad (Paleo & Whole30 Compliant)

This recipe for Curry Chicken Salad can be found in my first book Against All Grain, but I am sharing it with you here too! My great-grandmother used to make a version of this salad for family outings to the country fair. According to my Grandma, she would wrap it up in pretty bowls. She would bring real china and napkins instead of the usual plastic picnic wear!

This is a great recipe for anyone starting a Whole30 next month. You can make a big batch and have it throughout the week for lunch. It packs huge flavor and it's also super simple to make! See the rest of my Whole30 compliant recipes here on the blog, or take a look in all 3 of my books for dozens of Whole30 compliant recipes!

Looking for more recent Whole30 recipes to keep you on track for a full 30 days? Download my FREE Whole30 meal plan & shopping list

 

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Watch the full video for Curry Chicken Salad below!

Curry Chicken Salad served on lettuce leaves on a white plate placed on a wooden table

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Curry Chicken Salad (Paleo & Whole30 Compliant)



AUTHOR:

Cuisine: Indian

Category: Salad

Ingredients:

  • 2 lbs skinless, boneless chicken breasts
  • 2 tsp coconut oil, melted
  • salt and pepper
  • 1/2 cup paleo-friendly mayonnaise
  • 1/2 cup grapes, halved
  • 1/2 cup cashews halves, toasted
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped red onion
  • 1/4 cup finely shredded carrots
  • 1/2 tsp sea salt
  • Curry spice mix (recipe below)
  • 1 Tbsp chopped fresh mint leaves

CURRY SPICE MIX (or substitute 2 Tbsp curry powder)

  • 2 tsp cumin
  • 2 tsp coriander
  • 1 1/2 tsp turmeric
  • 1 1/2 tsp ground ginger
  • 1 tsp ground mustard
  • 1/2 tsp cardamom
  • 1/2 tsp ground fenugreek
  • 1/4 tsp cayenne pepper

Instructions:

  1. Preheat the oven to 350 degrees Fahrenheit
  2. Place the chicken on a baking sheet, drizzle with the coconut oil, and sprinkle with a pinch of salt and pepper.
  3. Bake for 15 to 17 minutes, until cooked all the way through.
  4. Remove the chicken from the oven and cit it into cubes. Chill in the refrigerator for 30 minutes.
  5. Combine the Mayonnaise, grapes, cashews, celery, red onion, carrots, salt, and Curry Spice Mix in a bowl.
  6. Add the chicken and toss to coat. Chill in the refrigerator for at least 30 minutes, or up to 24 hours, before serving.
  7. Sprinkle with fresh chopped mint right before serving.


Keywords: Indian cuisine, curry, chicken salad, paleo diet, against all grain, healthy recipes, clean eating, danielle walker, lunch, gluten free, grain free


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