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
- 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. And I have actually always hated mayonnaise, so there you go.
Hi! I'm Emily. This is my blog.
Tags12 in 2012 2012 2013 babies benjamin blogging books career community garden community organizing concert family feminism fitness food friends friendship garden gender grr holiday how-to instagram internship life life lists marriage meta music nail art navel-gazing neighbors paleo pomona recipe recipes social justice television travel update wedding whole30 women wtf yay