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Beat the heat by making this refreshing coriander-mango chicken curry salad! Wrap it in kale or eat on a vegetable bed for a low-carb lunch or dinner. So simple to make and full of summer flavors that we all love! Paleo, gluten free and Whole30 approved.
If you're in the mood for light, refreshing, delicious, and simple weekday dinners, you've come to the right recipe! This coriander-mango chicken curry salad is everything you want for the summer.
Speaking of … Happy Summer! It is intended that this vibrant and fresh recipe be shared on the first official summer day, ringing in the summer of 2018. Best of all, right?
It seems like my summer plans revolve around two things: baseball and swimming gear. I am coaching my son's star baseball team, and I also have my children on our neighborhood summer swim team. Naturally every night of the week is spent outside where we can be sure to sweat and get very hot.
Coming home to a fresh, refreshing and healthy dinner is HIGH on my priority list. What can be better than chilled chicken salad? Add a little curry, fresh mango, coriander, almonds, and raisins for an amazing, crispy flavor, and it's pretty much the best chicken salad recipe.
It should be noted that traditional chicken salad has never been my favorite. And I hate mayonnaise. However, for the past year or so, I was introduced to the Primal Kitchen Mayonnaise made with avocado oil.
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Total game changer.
This mayonnaise is made without soy or canola oil, without sugar, and tastes much better than the garbage I remember gagging as a child.
I love the way this mayonnaise was mixed with vinegar, lime juice, coriander, curry powder, and mango to produce a super delicious sauce!
Since this chicken salad stayed in the fridge for a few hours, the flavors were even better! This easily makes a delicious lunch all week long, or is great for preparing in the morning and enjoying later in the day. Serve on a vegetable bed or wrapped in kale.
Preparation time 10 minutes
Cook time 25 minutes
Total time 35 minutes
- 1.5 pounds of chicken breast *
- salt and pepper
- 1 cup Paleo mayonnaise
- 2 tablespoons curry powder
- 2 tablespoons of white wine vinegar
- 2 tablespoons of fresh lime juice
- 2 teaspoons of dijon mustard
- 1 mango, peeled, seeded, and diced
- 3 tablespoons chopped fresh coriander + more to decorate
- pinch of salt
- 3/4 cup chopped celery
- 1/4 cup chopped green onion
- 1/3 cup sliced almonds
- 1/4 cup raisins
Start by cooking your chicken. Preheat oven to 350 degrees. Salt and pepper each breast, and bake for 22-25 minutes, or until cooked through. Remove from the oven and let cool for at least 10 minutes. Then cut or chop the chicken into small pieces.
Meanwhile, prepare your dressing. In a high-powered blender or food processor, mix mayonnaise, curry powder, vinegar, lime juice, mustard, mango, chopped coriander, and a pinch of salt. Blend until completely smooth.
In a large bowl, combine chicken, dressing, celery, onion, almonds, and raisins. Refrigerate until ready to serve. This chicken salad tastes better after letting the flavors mix in the fridge for several hours. Once you're ready to serve, top with additional fresh coriander.
Serve over vegetables or in a wrapper.
* You can use precooked chicken or roast chicken instead of chicken breast. You will need about 3-3.5 cups.