Curried Chicken Salad

A family classic made with clean, healthy ingredients.
15 minutes
10 minutes
Show nutritional information
This is our estimate based on online research.
Fat:61 g
Carbohydrates:36 g
Protein:10 g
Calculated per serving.

Serves: 4

Serves: 4decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Set oven to 350F
  2. Sprinkle both sides of chicken breasts with salt and pepper and fat of choice. Bake until cooked through (about 12-15 minutes in my oven; all ovens are different so adjust cooking time accordingly.)
  3. While chicken is cooking, make your curried aioli.
  4. {Curried Aioli} Add 1 egg (raw), 1 tsp lemon juice, 1/4 tsp mustard seed powder, 1/4 tsp salt, 2 TBS curry powder and 3/4 cup light tasting olive oil to immersion blender cup. Blend with immersion blender for 30-60 seconds until you have beautiful curried mayo. (Adapted from Julie Baueru2019s genius 30 second mayo)
  5. Note: this recipe makes more aioli than needed for this recipe; if you would like to only make enough curried mayo for the salad and keep the rest plain: mix a heaping 1/2 cup mayo with 1 TBS curry powder and mix well. Adjust to desired taste: more curry powder, salt and pepper to taste, etc.
  6. Once chicken breast has cooled, cube into small, bite-sized pieces.
  7. Combine chicken and curried aioli in large serving bowl.
  8. Add chopped celery, halved grapes and roasted cashews to curried chicken and combine again. Add salt and pepper to taste.
  9. Serve on top of romaine leaves or simply eat it on its own!

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