Paleo Curry Chicken Salad with Apples

Total time1 hr 5 min

Prep time20 min

Cook time15 min

Tender poached chicken gets tossed with crisp apple, crunchy celery, and sweet golden raisins, all coated in a warmly spiced curry dressing that balances a little heat with a touch of honey and bright lemon. The mix of textures here is what makes it sing — juicy fruit, snappy vegetables, and if you add them, roasted cashews for extra crunch in every forkful. A chill in the fridge lets the curry flavor deepen before you dig in, and a scatter of fresh cilantro on top brightens the whole bowl. It's a satisfying, protein-packed lunch that keeps things simple and whole-food focused, making it a solid pick for a Paleo spread. Whether you scoop it onto greens or eat it straight from the bowl, this one delivers big flavor without any fuss.

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Ingredients

4 servings

1 ½ lb boneless, skinless chicken breasts
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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½ tsp salt, plus more for the poaching water

For the dressing

½ cup mayonnaise
2 tbsp plain whole-milk yogurt
Chef's tip
Choose a plain, unsweetened dairy-free yogurt unless the recipe calls for a flavored one.
1 ½ tsp curry powder
1 tsp fresh lemon juice
1 tsp honey
¼ tsp black pepper

For the salad

1 medium honeycrisp or fuji apple, cored and diced into ½-inch pieces
2 stalks celery, thinly sliced
3 scallions, thinly sliced (green parts only)
¼ cup golden raisins
¼ cup roasted salted cashews, roughly chopped (optional)

For serving

2 tbsp fresh cilantro, roughly chopped (optional)

Instructions

1
Place the chicken breasts in a medium saucepan and cover with cold water by about 1 inch. Add a generous pinch of salt. Bring to a gentle boil over medium-high heat, then reduce the heat to low, cover, and simmer for 12–15 minutes, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
2
Transfer the chicken to a cutting board and let it rest for 5 minutes, then shred or chop into bite-sized pieces. Spread on the cutting board and let cool to room temperature, about 20 minutes.

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