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Yogurt Curry Chicken Salad (Paleo, Whole30, AIP)


  • Author: Michelle
  • Prep Time: 20
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Diet: Gluten Free

Ingredients

Scale
  • 5 oz coconut yogurt (I use the brand Culina)
  • 1 tbsp fresh lime juice
  • 1/2 tsp turmeric
  • 1 tsp curry powder (omit for AIP)
  • 1/2 tsp salt
  • 1/4 tsp black pepper (omit for AIP)
  • 2 tsp honey (omit for whole30)
  • 2 cups chicken breast, cooked and cubed
  • 1/2 apple, peeled and diced
  • 2 stalks celery, chopped
  • 1/2 red onion, diced
  • 2 tbsp raisins
  • 2 tbsp cilantro, chopped
  • Butter lettuce leaves to serve

Instructions

  1. Prepare the curry dressing by combining coconut yogurt, honey, curry powder, lime juice, turmeric, salt, and pepper. Stir well and set aside.
  2. Add the chicken, apple, celery, red onion, and raisins to a large bowl and combine with the coconut yogurt mixture. Toss to thoroughly coat the salad ingredients.
  3. Serve topped with cilantro in butter lettuce cups.

Notes

All nutritional facts are estimated and will vary.

  • Category: Main Dishes
  • Method: No-bake
  • Cuisine: Indian

Nutrition

  • Serving Size: 1 serving
  • Calories: 174
  • Fat: 3.8g
  • Carbohydrates: 15.4g
  • Fiber: 2g
  • Protein: 19.8g
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