Paleo Curried Chicken Salad, A Lunch with Cranberries & Apples © 2012 . All rights reserved.

Paleo Curried Chicken Salad, A Lunch with Cranberries & Apples

The inspiration for this Paleo Curried Chicken Salad came from our trip to Nashville, TN. We had a curried chicken salad there and it pretty good, but I knew we could make it better AND make it 100% Paleo, so this week, I set out to create my own version. All of the ingredients are perfectly balanced in this “I can eat it by itself” chicken salad. Even if you don’t like green peppers, you’ll like them in this – try it, I promise! The apples and the cranberries bring a sweetness that offsets the curry and chicken in a really nice way. I hope you enjoy!

Well, it’s the last week of September already and I can’t believe how fast this year has flown! I am very excited for the fall though and we’re just getting to see a little glimpse of the season. I can’t wait to go home for Thanksgiving! My entire family will be home at the same time, and that is very rare. Angel and I are ready for some holidays and family breaks! For the time being, we’re working hard on an app for Paleo Effect and some really cool stuff. Its going to be exciting! Stay tuned!

Paleo Curried Chicken Salad

1.5 lbs Chicken Breast (2-3)

Paleo Adobo Seasoning

1 cup Chicken Stock (or water)


¼ cup Green Peppers

¼ cup Celery

2 Tbsp dried Cranberries

1 ½ tsp Yellow Madras Curry Powder

1 tsp Lime Juice

¾ cup Honeycrisp Apple

2 Tbsp Green Onions

¼ cup Pecans

¼ cup Paleo Mayo

Coarse Sea Salt (to taste)

Dust the chicken with the Paleo Adobo Seasoning on all sides. Place the chicken in a saucepan, add the chicken stock and fill with water until the chicken is covered.

Bring the chicken to a boil and cook for 3 minutes on high. After 3 minutes, take the chicken off the heat, cover and let sit 10-12 minutes or until no longer pink inside. Take out of the water and let cool. Then dice and add to a bowl.

Dice the green peppers, celery, apple (peel as well), green onions (sans the white part), and pecans and add to the chicken. Combine with the cranberries, lime juice, mayo and sea salt.

Refrigerate overnight if you like or serve immediately. I actually like this overnight a little better – gives time for the ingredients to blend.

Serve in a Romaine lettuce boat or on our delicious Fluffy Paleo Bread!

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  1. By CrossFit 312 » Blog Archive » 10.08.12 October 8, 2012 at 1:00 am