- 1.5 lbs chicken breast*
- salt and pepper
- 1 cup Paleo mayonnaise
- 2 tbsp curry powder
- 2 tbsp white wine vinegar
- 2 tbsp fresh lime juice
- 2 tsp dijon mustard
- 1 mango, skinned, seeded, and diced
- 3 tbsp fresh chopped cilantro + more for garnish
- pinch salt
- 3/4 cup chopped celery
- 1/4 cup diced green onion
- 1/3 cup sliced almonds
- 1/4 cup raisins
Begin by cooking your chicken. Preheat the oven to 350 degrees. Salt and pepper each breast, and bake for 22-25 minutes, or until cooked through. Remove from oven, and let cool for at least 10 minutes. Then cut or shred the chicken into small pieces.
Meanwhile, make your dressing. In a high-powered blender or food processor, blend mayonnaise, curry powder, vinegar, lime juice, mustard, mango, chopped cilantro, 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 meld in the fridge for several hours. Once ready to serve, top with additional fresh cilantro.
Serve over greens or in a wrap.
*You can use pre-cooked chicken or rotisserie chicken in place of the chicken breast. You will need about 3-3.5 cups.