Meat Salads

Paleo Curried Chicken Salad

Alright, alright, I know, you’ve probably made this before. BUT…here’s our twist, we have found the PERFECT oil for homemade mayo, mixed it with a pile of easy to find ingredients and you’ve got an easy, fast, refreshing and flavorful meal.


  • 1 lb. boneless, skinless chicken breasts
  • 1 lb. boneless, skinless chicken thighs
  • 1 c avocado mayo*
  • 2 t yellow curry powder
  • 1 t garam masala**
  • 1 1/2 c raisins
  • 2 T mango chutney***
  • 1 1/c c slivered almonds, toasted
  • handful of cilantro, roughly chopped
  • S&P


Place the chicken on a baking sheet and bake until cooked through, about 25 minutes on 350ºF.

While the chicken is baking, take out a large bowl and  mix together the rest of the ingredients. Once the chicken is cool enough to handle, chop it into bite sized pieces and place into the large bowl. Mix to incorporate.

Serve cold.

*So here it is, drum roll please….

Avocado oil makes the perfect mayonnaise.

With most oils we’ve tried to make mayo with, the flavor is quite bitter or very, “POW! in your mouth.” Bacon mayo, tastes like bacon and coconut oil mayo tastes like coconut. Think about this way, I wouldn’t want coconut oil mayonnaise in my egg salad. The avocado mayo flavor isn’t bitter, but creamy and rich–quite buttery, really. The flavor is ideal to mix with almost anything. For the chicken salad, take this recipe and double it. We sourced the oil on Please notice, you get 2 large bottles.

**Garam masala is an mixture cinnamon, ginger, cumin, coriander, nutmeg, etc. You can find it at most grocery stores.

***Mango chutney, also sometimes called Major Grey’s Chutney, is a like a sweet and spicy mango jam. You can find it at most grocery stores, on the ethnic aisle.

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  • Reply
    Liz N
    July 27, 2010 at 5:20 pm

    Your link for the avocado oil isn’t working properly. Is there a particular brand that you use?

  • Reply
    January 9, 2011 at 10:06 pm

    what brand of mango chutney did you find that didn’t have sugar in it?

  • Reply
    Brandon Keatley
    January 9, 2011 at 10:34 pm

    this recipe would not lose much if you left it out as there are only 2 T in the recipe. however, this is regular mango chutney with some added sugar. we have written about this several times to clarify our stance, if you’re curious.

  • Reply
    February 22, 2011 at 10:22 am

    I made this for a Girl’s Night In over the weekend. WOW! Perfect! My last attempt at a curry chicken salad was so wretched my boyfriend tossed it in the garbage (rightfully so…it was that bad). I followed yours, choosing to replace raisins with spring onions and omitting chutney, and was overjoyed. The garam masala really makes the dish, it manages to deepen the flavor profile. Thank you for sharing this one, it may become a new staple for me!

  • Reply
    megan keatley
    February 24, 2011 at 12:01 pm

    thanks emily! looooove your blog name. super clever!

  • Reply
    April 19, 2011 at 7:05 pm

    Another great dish! I backed off the raisins to reduce the carb count and only did 1 lb white meat chicken so I halved the ingredients. Next time, I’ll hike up the spices as this combo was great. You guys are my go to spot for all additions to the menu rotation!

  • Reply
    July 21, 2011 at 5:13 pm

    Hi – The link for making avocado mayo goes to a bacon mayo. Is there a correct link you can share? Thanks for this recipe, I’m excited to try it!

  • Reply
    Brandon Keatley
    July 21, 2011 at 8:59 pm

    hi nicolle,

    just swap the avocado oil for the bacon grease 1:1 and you’ve got it.

  • Reply
    February 13, 2012 at 9:06 pm

    I made this tonight and it’s absolutely delicious! Thank you for such tasty recipes 🙂

    • Reply
      megan keatley
      February 15, 2012 at 3:33 pm

      you are very welcome nicole. glad you enjoyed!

  • Reply
    March 22, 2012 at 10:28 am

    Love this recipe and will definitely try it. On the mayo, have you tried macadamia nut oil? It makes a great mayo IMO.

  • Reply
    July 10, 2012 at 9:28 am

    I made this last night – OMG, DELISH! We choose to eat {homemade} organic yogurt in our house, so in order to lower the fat content a bit I made this with 1/4 cup of the mayo and then 1/2c greek yogurt, and used chicken breasts instead of thighs, b/c that’s what I had. ANyway, served this on a bed of raw spinach – SO tasty. I love also how the spices mask the tanginess of the yogurt (in a lot of recipes where yogurt subs for mayo, it’s too “yogurty”) – also instead of the mango chutney, I just chopped up a few (thawed) frozen mango chunks I had. Anyway, I know I made some modifications, but THANK YOU for such a yummy base recipe!!

    • Reply
      megan keatley
      July 16, 2012 at 11:52 am

      that’s what we’re here for susanna. i always enjoy hearing how people take their own spin on these ideas.

  • Reply
    Ruzanna Takhman
    May 13, 2013 at 1:29 pm

    This was so delicious. I made it with the bacon grease. I found this website for the nutritional data but I dont think it takes into account the mayo.

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