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Angie’s Recipe of the Day: Paleo Curry Chicken Salad


Angie’s Recipe of the Day: Paleo Curry Chicken Salad

Angie’s Recipe of the Day: Paleo Curry Chicken Salad


  • 2 boneless, skinless chicken breasts (instructions on poaching them below, or instead, use leftover cooked chicken from any part of the bird)
  • 3 celery ribs, chopped
  • 1 cup peeled and small dice apple
  •  1/2 C raisins or quartered grapes
  • 1/4 cup minced shallot or red onion
  • 1 tsp curry powder for a mild flavored dish–or add more to taste
  • ½ tsp Singapore seasoning (it’s a combination of Tellicherry black pepper, turmeric powder, powdered lemon peel, citric acid, coriander, cumin, ginger, fenugreek, garlic, fennel, nutmeg, cinnamon, white pepper, onion powder, red pepper, cloves, and cardamom.Use a pinch of each one to make your ½ tsp)
  • juice of one lime
  • pinch cayenne
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup cashews, lightly toasted
  • 1/2 C almonds, Lightly Toasted
  • 1/2 C Pecans, Lightly toasted
  • large bed of greens of choice
  • ½ c mustard or mustard powder
  • 2 tbsp Honey



To poach chicken breasts: (if not using leftover chicken)

  1. Place the chicken breasts in a pot with 1 TB salt, and cover them with water. Turn to medium heat and bring water to a very gentle simmer. Do not cover yet; heat in this water (temperature of water 170 degrees) for 5 minutes.
  2. Cover, turn off the heat, and let the pot stand for 10 to 12 minutes. Check for an internal temperature of 165 degrees. Remove the breasts to a plate and let cool, patting them dry.
  3. Place all ingredients  in a bowl and mix thoroughly.
  4. When chicken meat has cooled, cut into small dice and mix well with all the ingredients in the bowl.


Serving Size: 11 oz

Amount per Serving

Calories 360

Calories from Fat 135.0

% Daily Value *

Total Fat 15g 23%

Saturated Fat 2g 10%

Cholesterol 65mg 21%

Sodium 95mg 3%

Total Carbohydrate 29g 9%

Dietary Fiber 0g 0%

Sugars 0g

Protein 30g 60%

Est. Percent of Calories from:

Fat 36.4%

Carbs 31.3%

Protein 32.3%