Paleo Curry Chicken Salad with Turmeric & Ginger

Total time53 min

Prep time20 min

Cook time18 min

Paleo Curry Chicken Salad with Turmeric & Ginger

Poached chicken breast gets shredded into tender bite-sized pieces, then folded into a creamy dressing built from avocado-oil mayonnaise, warm curry powder, golden turmeric, and fresh grated ginger. Crisp celery, juicy red grapes, and sharp red onion bring bright crunch and a touch of sweetness, while dry-roasted almonds add a satisfying, nutty bite throughout. A splash of lemon juice and a touch of honey balance the spices, and fresh cilantro finishes it with a clean, herbal lift. It's a no-fuss make-ahead lunch that comes together in one bowl and holds up beautifully in the fridge for a few days. This one is a genuinely solid pick for a Paleo kitchen, whether you're piling it onto greens or eating it straight from the bowl.

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Ingredients

4 servings

For the chicken

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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1 tsp salt
1 bay leaf

For the dressing

½ cup avocado-oil mayonnaise
1 ½ tsp curry powder
½ tsp ground turmeric
1 tsp fresh ginger, finely grated
1 tbsp fresh lemon juice
1 tsp honey
¼ tsp salt
¼ tsp black pepper

For the salad

2 stalks celery, thinly sliced
⅓ cup red grapes, halved
¼ cup red onion, finely diced
⅓ cup dry-roasted almonds, roughly chopped
2 tbsp fresh cilantro, roughly chopped (optional)

Instructions

1
Place the chicken breasts in a large saucepan and cover with cold water by about 1 inch. Add 1 tsp salt and the bay leaf. Bring to a gentle boil over medium-high heat, then reduce the heat to medium-low and simmer for 14–16 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 10–15 minutes, until cool enough to handle. Discard the bay leaf and poaching liquid. Chop or shred the chicken into bite-sized pieces.

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