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Curried Chicken Salad

We are always looking for new healthy things to eat for a quick lunch or dinner… this chicken salad is a recent favorite! You can use shredded cooked chicken breast or rotisserie chicken.

Tip:  Often at the beginning of the week I cook up 12 chicken breasts (bake on a tray at 200/400 degrees for 20 minutes) and keep them stored in the fridge for easy protein that’s not eggs or canned tuna.


2 Shredded Chicken Breasts (Use fork to rip it up into little pieces)

1/4 cup Mayo or Greek Yoghurt (I like to make my own Mayo with eggs & grape-seed oil... Paleo all the way!)

1 tbsp Yellow Curry Spice (Usually comes in a mix packet, check it doesn't have starch added!)

1/2 tsp Sea Salt

2 tbsp Raisins

2 tbsp Chopped Cashews


Mix everything together.

That's it!

I love to eat this on mixed greens, or with avo on grain-free toast. It’s also amazing in a wrap! 


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