My grandmother always used to make sandwiches out of croissants and curry chicken salad to pack in family picnics. My sister and I especially loved this stuff, and it brings back memories of outdoor concerts cuddled up under blankets with my four younger siblings. It’s definitely perfect picnic food, but also makes for a great packed lunch at work or even dinner on a warm evening. Eat it in a lettuce cup or tortilla wrap or croissant, or just dig in with a fork for grain-free goodness.


  • 2 pounds of chicken breasts
  • 1 cup of paleo mayonnaise
  • 1/2 Granny Smith apple
  • handful of grapes, red or green
  • 3 stalks of celery
  • 3 green onions
  • handful of raisins
  • handful of nuts – I suggest slivered almonds or toasted pecans
  • small handful of coconut flakes
  • 1 tablespoon curry powder
  • salt & pepper to taste


How To:

  • Cook the chicken however you want – bake, pan-fry, or boil. I just boil it since that’s low-effort and I’m lazy (put a pot of water to boil, add chicken once there are bubbles, leave it in for 10-30 minutes, drain and cool – you couldn’t even burn it if you TRIED).
  • When it’s done, chop chicken into small chunks and stick in the fridge to cool.
  • Meanwhile, dice the apple, celery, and green onions and slice the grapes in half.
  • Combine curry powder, salt & pepper, and mayonnaise in a small bowl until thoroughly mixed. Use more or less curry if you’d like.
  • Mix chicken with curry sauce until well combined, then stir in everything else.
  • Let the flavors meld in the fridge – it’ll taste even better the next day.



  • The smaller you cut the chicken, the more surface area you have to absorb the curry yumminess – go for little chunks, but not quite shredded.
  • This could obviously become a regular old chicken salad if you leave out the curry powder. But that isn’t fun.
  • I’ve made this with chunks of tofu during my vegetarian days – try it, Tori!
  • Don’t be scared by the paleo mayonnaise situation – I put off trying it for months, and made it last weekend and now can’t stop thinking of uses for the stuff. It’s cheap, fast, healthy, and super versatile. For example, I added some chipotle chilis with adobo sauce to one batch and created spicy-creamy-smokey heaven to eat with chicken or on a burger.Β And I have actually always hated mayonnaise, so there you go.
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3 Responses to recipe: curry chicken salad

  1. Tori says:

    I’m making this in the next week!! Probably this Sunday!!! Indulging in some crescents too :)

    • Emily Rose says:

      Enjoy! We just had it again recently, too, and ate it out of bowls topped with fresh sliced avocado – yummmm.

  2. [...] today for lunch – no microwave required. I basically followed the same recipe as Em did here, but replaced the chicken with a can of chickpeas and doubled the celery and green onion, and added [...]

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