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CurryChickenSalad 4
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5 from 1 vote

Paleo Curry Chicken Salad

Creamy sweet and savory paleo chicken salad
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer, Dinner, Meals
Cuisine: American, Indian
Servings: 4 servings
Calories: 678kcal
Cost: $8

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

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Nutrition

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