Chicken Curry Salad
Prep time
Cook time
Total time
Author: Mariel Lewis
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
- 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.
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.
- 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.
Recipe by AmazingPaleo.com at https://www.amazingpaleo.com/2013/03/27/chicken-curry-salad/