Chicken Curry Salad

Chicken Curry Salad

My mother has a recipe for a killer non-Paleo carrot cake. She’ll bake it for most social gatherings she goes to, taking it as a gift (she is so sweet and generous – love you, mom). That carrot cake is her signature dessert. Everyone always raves about it.  People will have second servings every time, because it is oh-so-good. I haven’t had it in years, but oh boy do I wish she could make some for me right now.

Well, my mother in-law has a signature recipe herself. Hers is a savory recipe, but equally delicious. She takes it to family functions as well, and it is gone in no time. Her recipe is a chicken & curry salad with green grapes!

I’ve asked my mother-in-law for permission to use her recipe for my blog; she said “absolutely!” How generous of her to share it with us! 🙂

I’ve made her recipe Paleo friendly, by substituting two ingredients: mayonnaise and sugar (mayonnaise was subbed with my Paleo Mayo and sugar was subbed with honey).

This Chicken Curry Salad is sweet, crunchy, full of good protein and deliciously tangy.

Chicken Curry Salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 8 servings
Ingredients
  • 4 chicken breasts
  • 2 cups green grapes, sliced in half or whole
  • ⅓ cup mayo
  • 2 tbsp curry powder
  • 3 tbsp honey
  • ½ cup slivered almonds
  • Sea salt, to taste
  • Black pepper, to taste
Instructions
  1. Cover your baking sheet with parchment paper and set aside.
  2. Set broiler on high, arranging rack so that the chicken is about 2 in from the heat.
  3. Place chicken breasts side by side on baking sheet, sprinkle salt and pepper, and broil for 28 minutes, flipping the chicken half way. Allow chicken to cool after cooking.
  4. Cut breasts into small, even squares.
  5. Add chicken, grapes, and slivered almonds to a bowl, and lightly toss.
  6. In a separate bowl, mix your mayo, honey and curry powder; pour over chicken and fold in to coat evenly. Salad best served chilled.
Notes
Tools You’ll Need:
- Large mixing bowl
- Measuring cups
- Measuring spoons
- Baking pan
- Aluminum foil
- Cutting board
- Sharp knife
- Wooden spoon

Eat right away or store in the refrigerator.
Nutrition Information
Serving size: 1 serving -- Calories: 220 Fat: 13 g. Carbohydrates: 14 g. Protein: 13 g.

Chicken Curry Salad

Chicken Curry Salad

7 thoughts on “Chicken Curry Salad”

  1. Rebecca Crawforth

    Speaking as another gal from Boise, this is my favorite paleo recipe! I can’t get enough of the curry!!!

  2. I made this today and we loved it! I’m so glad I found your site. 🙂 I just started cooking paleo meals for my family this week and I have to say, we’ve eaten so much better since starting. Thanks so much for the great recipes!

  3. This is delicious! I have now made this recipe twice and managed to finish off the whole thing myself each time over the course of multiple meals. So delicious! Thanks for sharing!

  4. This is delicious. I actually put the chicken in the food processor so that it’s finely chopped and swapped out golden raisins for grapes. It’s my favorite thing to bring for lunch at work and even to snack on.

    1. Hi Mara! Putting the chicken in the food processor to get it finely chopped is genius. What a great idea! And the grape substitution sounds simply fantastic. So happy to hear this one is one of your faves!!!!

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