I had never heard of curry chicken salad until my husband mentioned it being one of his favorite childhood meals. The combination sounded odd to me at first, but trust me, it is so yummy! I love the balance that this dish has. You get some heat from the spices, sweet from the fruit and a variety of textures. It’s a winner for sure!
Most of the time I make this recipe using a rotisserie chicken. It helps make things easier, especially when I am meal prepping. If I am feeling a little bit extra that day, I season up some chicken thighs with salt, pepper, curry powder and garlic powder. It adds a little extra boost of that curry flavor. Either route you go, this salad is delicious.
We love to eat this salad as is, but you can also serve it over greens or in a wrap/sandwich if you aren’t doing a Whole30. There are a few things to remember if you are doing a round of Whole 30. Make sure you use a compliant mayo or make your own, my favorite brand to buy is Primal Kitchen . You will need to look for canned pineapple in juice and not syrup and make sure to get cranberries with no added sugar. I love the Made in Nature dried cranberries, they are compliant and only sweetened with apple juice.
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Curry Chicken Salad - Paleo/Whole 30
- 3 cups Shredded or Cubed Chicken
- 1 cup Mayo Primal Kitchen
- 2 Tbls Curry Powder
- 1/2 Tbls Garam Masala (optional)
- 1/4 tsp Cayenne
- 1 Granny Smith Apple Diced
- 2 stalks Celery Diced
- 1/2 cup almonds slivered
- 1 14 oz can pineapple Chopped (drained)
- 1/4 cup red onion Chopped
- 1/4 cup Dried Cranberries
- 2 Tbls Cilantro Chopped
- Add the chicken, celery, apple, pineapple, red onion, and all but 1 Tbls of the almonds into a large mixing bowl
- In a small bowl, combine the mayo, curry powder, garam masala (if using) and the cayenne. Pour over the salad and stir together. Season with salt and pepper to taste
- Top with cilantro and remaining almonds
- Let sit in the fridge for at least 30 minutes before serving