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Paleo Curry Chicken Salad
Sarah Erickson

Paleo Curry Chicken Salad

Paleo Curry Chicken Salad made with cleaner ingredients like avocado mayonaise, diced celery, salted cashews and raisins.
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Prep Time 20 minutes
Cook Time 10 minutes
Servings: 4 people
Course: Salad
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken shredded about 3 cups
  • 1 cup avocado mayonnaise
  • 1 tsp white wine vinegar (or lemon juice, or apple cider vinegar)
  • 4 tsp maple syrup
  • 2 TBS curry powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup raisins
  • 1/2 cup chopped cashews (or mixed nuts)
  • 1/2 cup chopped celery
  • 2 green onions

Method
 

  1. 1.      Combine mayonnaise and vinegar (or lemon juice),maple syrup, curry powder, salt, pepper, raisins, cashews (or mixed nuts),celery and green onions.  Taste and add salt if needed.
  2. 2. Add shredded chicken and stir until combined.

Notes

Note: The best way to get shredded chicken is to cook in the Instant Pot for 13 minutes with a tsp each salt, onion powder and garlic powder.  You can release the steam or wait for it to naturally dissipate.  Remove the lid, use a hand mixer to shred the chicken.  It takes about 15 seconds!  Be sure to cover the pot with a large kitchen towel to prevent the hot liquid in the Instant Pot from jumping out.