Curry Chicken Salad (Whole30 + Paleo)
There are few things that I love more than a good chicken salad. Some of my favorite recipes on the blog are for chicken salad. Whether it’s a good classic chicken salad with tons of fresh herbs or a spicy buffalo version (my fiancè’s favorite!) you can’t really go wrong.
Chicken salads are a quick and easy way to use up any leftover chicken breast in your fridge and they are perfect for your weekly meal prep session. You can make a batch on Sunday and have it on hand for an easy lunch or snack for a few days throughout the week. And, unlike regular plain chicken breast, chicken salad can be easily packed with a ton of flavor.
If we’re talking about flavor, this recipe for Curry Chicken Salad is spot on! If you’ve never used curry powder, know is the time to grab a jar and try this recipe! It’s not intimidating (I promise!) and the end result is a chicken salad that is unlike any you’ve ever had before. It’s packed with a delicious unique flavor and you’re going to feel like a kitchen rockstar after adding something new to your menu!
Let’s get into it!
First, start with with two cups of diced chicken breast. I love using leftover roasted chicken breasts for my chicken salad. You could also bake a few boneless skinless chicken breasts and give them a dice once they’ve cooled.
Next, you’re going to need to add your chicken and all of the other chicken salad ingredients to a big ol’ mixing bowl. Make sure your bowl isn’t too small. The worst thing is to have chicken salad flying out of the bowl and all over your kitchen. You’ll add your pecans, dried cherries, celery, mayo, lime juice and all the spices to your mixing bowl and stir, stir, stir. The stirring and the chopping are probably the “hardest” steps in this recipe. You can do it!
Once everything is well mixed - you’re done! Now, you’re ready to eat! You can serve this on a bed of fresh greens with a drizzle of your favorite dressing or balsamic vinegar. Or, you could eat this chicken salad by its self with a side of fresh veggies. Chicken salad lettuce wraps or even a sandwich would also be a great idea. The possibilities are endless so, get creative!
You can keep your curry chicken salad in an air-tight container in the fridge for up to three days. It probably won’t last that long but as a food blogger I’m required to tell you things like that. I hope you enjoy this recipe just as much as I have. If you make it, be sure to tag me on Instagram with #allthehealthythings so I can see your recreations!
Curry Chicken Salad
2 cups diced chicken breast
1/4 cup dried cherries
1/4 chopped toasted pecans
1/2 cup chopped celery
1/2 cup mayonnaise
1 tsp garlic powder
1/2 tsp onion powder
1 tsp curry powder
1/2 tsp turmeric
1 tsp salt
1/4 tsp fresh cracked black pepper
juice of half a lime
Add all of the ingredients to a large bowl and mix until well combined. Add more salt, pepper, or lemon juice to taste.
Store in the fridge for up to 3 days.