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.

Ingredients

  • 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

Method

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 Amazon.com. 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.

15 thoughts on “Paleo Curried Chicken Salad

  1. Liz N Reply

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

  2. Dan Reply

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

  3. Emily Reply

    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!

  4. ChrisB Reply

    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!

  5. Nicole Reply

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

  6. Kristina Reply

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

  7. Susanna Reply

    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!!

Post your thoughts