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    Allianna's Kitchen » Recipes » Appetizers

    Published: Mar 10, 2020 · Modified: Jul 24, 2021 by Allianna Moximchalk · This post may contain affiliate links · 3 Comments

    Paleo Curry Chicken Salad (Gluten Free, Dairy Free)

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    This paleo curry chicken salad makes for the most perfect lunch. This dish is creamy, savory and yet sweet with the raisins to it off. We love making this chicken salad on a warm summer day for lunch. It goes great with gluten free bread and fresh vegetables. This recipe is naturally paleo and Whole30 friendly, it can be made keto friendly with one slight modification.

    Ingredients For Paleo Curry Chicken Salad:

    • Chicken breast– I like using Butcher Box. If you use my link HERE, you can get $30 off of your first box. I like to dice up the chicken prior to using.
    • Avocado mayo-Avocado mayo is a great alternative to conventional mayo that is made with not the best oils. You can find it HERE. 
    • Curry powder- A little curry powder goes a long way! 
    • Raisins-The raisins add the perfect touch of sweetness. If you are keto, you can omit the raisins. 
    • Celery- I like to chop up the celery real fine. This adds the most perfect crunch!
    • Shredded carrots-Adds a nice crunch with the celery. 
    • Almond slivers-I love the added nuts. They add a nice touch.

    If you like this recipe, you will LOVE:

    • AIP Paleo Crispy Chicken Thighs
    • Whole30 Buffalo Chicken Meatballs 
    • Whole30 Paleo Chicken Piccata

    Hey-you’ve made it this far! If you make this recipe, I would love for you to give it a star ★ rating and review below. Make sure you are following me on Instagram, Pinterest, and Facebook too

    CurryChickenSalad 4

    Paleo Curry Chicken Salad

    Course Appetizer, Dinner, Meals
    Cuisine American, Indian
    Prep Time 10 minutes minutes
    Cook Time 20 minutes minutes
    Total Time 30 minutes minutes
    Servings 4 servings
    Author Allianna Moximchalk
    678kcal
    Cost $8
    Print Recipe Pin Recipe

    Equipment

    • Instant Pot

    Ingredients

    • 1.5 pounds chicken breast
    • 1 cup avocado mayo
    • 1/2 cup shredded carrots
    • 1/3 cup dried raisins make sure there is no added sugar, omit for keto
    • 1/2 cup celery diced
    • 1 tsp curry powder
    • 1/2 cup almond slivers omit if nut free

    OPTIONAL:

    • butter lettuce to serve

    Instructions

    • Cut the chicken into half inch cubes. Place in the instant pot with water on pressure cook for 8 minutes. If you do not have an instant pot you can poach the chicken on the stove with water for 5 minutes on each side on medium heat.
    • Once the chicken is done, let it cool and drain the water. Mix the mayo and curry, then slowly mix in the celery, raisins, carrots, and chicken. Serve with butter lettuce if desired.

    Notes

    Hey-you’ve made it this far! If you make this recipe, I would love for you to give it a star ★ rating and review below. Make sure you are following me on Instagram, Pinterest, and Facebook too
    Creamy sweet and savory paleo chicken salad
    Serving: 1bowl | Calories: 678kcal | Carbohydrates: 19g | Protein: 40g | Fat: 47g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 542mg | Potassium: 916mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2786IU | Vitamin C: 4mg | Calcium: 60mg | Iron: 2mg
    Tried this recipe?Tag me on instagram @alliannaskitchen!

     

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    Reader Interactions

    Comments

    1. Lori says

      February 23, 2022 at 1:57 pm

      5 stars
      This is really good and has so much flavor!! Love a flavor packed salad.

      Reply
      • Allianna Moximchalk says

        February 23, 2022 at 2:08 pm

        Thanks for taking time to review!

        Reply

    Trackbacks

    1. Acorn Squash Grape Apple Salad With Pumpkin Vinaigrette - Allianna says:
      October 5, 2020 at 4:04 pm

      […] Shredded Lemon Dill Salmon Salad Herb Crusted Salmon Creamy Slaw Curry Chicken Salad Egg Muffins Bacon and Butternut Squash Hash Vegan Greek Salad […]

      Reply

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