Ingredients

The following ingredients have 4 Servings
  • ½ cup Paleo Mayonnaise 
  • ¾ teaspoon Indian curry powder 
  • 1 teaspoon Diamond Crystal kosher salt
  • Freshly ground black pepper
  • 1 small Gala (Fuji, or Honeycrisp apple, peeled, cored, and cut into ½-inch dice)
  • Juice from ½ medium lime
  • 1 pound cooked chicken breast or thighs
  • ½ cup packed fresh cilantro (roughly chopped)
  • 2 scallions (trimmed and thinly sliced)
  • ¼ cup almond slivers (toasted)

Instruction

  • First, make the curried mayonnaise. In a small bowl, combine the mayonnaise, curry powder, salt, and pepper to taste. Yes, folks—whenever possible, it’s important to taste your food so you can adjust the seasoning as needed.
  • In a separate bowl, toss the apple chunks with the lime juice. This will ensure that your apples won’t oxidize into brown, splotchy cubes—and the acid adds a nice zing to the salad, too.
  • Shred the chicken by hand, and toss it into the bowl with the acidulated apples. Add the cilantro, scallions, and curried mayonnaise, and mix well.
  • Top with toasted almond slivers and serve. The salad will keep in the fridge for up to 3 days.