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.
- 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
- Cover your baking sheet with parchment paper and set aside.
- Set broiler on high, arranging rack so that the chicken is about 2 in from the heat.
- 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.
- Cut breasts into small, even squares.
- Add chicken, grapes, and slivered almonds to a bowl, and lightly toss.
- In a separate bowl, mix your mayo, honey and curry powder; pour over chicken and fold in to coat evenly. Salad best served chilled.
- 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.