Paleo Curry Chicken Salad

Paleo Chicken Salad

I love this salad in a pinch. With zero need to turn on the oven/stove if you opt to use a store-bought rotisserie chicken, it’s warm weather friendly, yet still feels like you’ve had a hearty meal. It has amazing depth of flavor from the curry and it’s creamy, yet feels light from the greens, lemon juice, grapes, and thyme. And though my 4 year old won’t touch it when it’s mixed together, he loves the dark meat plain, and of course the grapes. So I can easily assemble dinners for my kids while prepping this quick meal for the rest of us.

What you’ll need:

  • Rotisserie chicken, white and dark meat cubed (preferably organic/pasture-raised) If you don’t go with this option, doing a simple salt & pepper whole chicken in an instant pot is a great, easy alternative.
  • 2 c. red grapes
  • 2 tsp. fresh chopped thyme or 1/4 c. parsley, roughly chopped
  • 1/2 c. chopped almonds
  • 1/2 c. avocado mayonnaise
  • 2 tsp. curry powder
  • 1 lemon
  • Olive oil
  • Salt
  • Pepper
  • Arugula or other greens

Add mayonnaise and curry powder to a bowl and mix together. Add chicken, grapes, thyme, and almonds and mix until well coated. Season with salt and pepper to taste. Add a few handfuls of greens into a bowl and squeeze with lemon, drizzle with olive oil, and season with salt and pepper. Add as much chicken salad as you want and voila! Dinner. Delish and quick.

Substitutions: 

If you tolerate dairy, subbing half the mayonnaise for greek yogurt is great. 

Spinach or baby kale works well in place of arugula, and add extra veggies if so inclined!

Raisins can stand in for grapes if you’re in a pinch.

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