Lunchtime is probably the biggest pain in the butt meal time for me when it comes to eating Paleo. I know exactly what I want for breakfast and that’s easy, and I usually put on my Chef Boyardee hat for dinner. But for lunch, I just want something that is easy (preferably already finished), cold and delicious. Typically I eat leftovers for lunch, but that doesn’t always work out when you live with Forrest, if you catch my drift.
Enter cold curry chicken salad. I love curry chicken salad. There is a sugar & gluten infested version at Whole Foods that I hold a serious torch in my heart for, and that inspired me to create my own version. This keeps in the fridge really well, so it’s a great thing to make at the beginning of the week and then reach for all week long.
CURRY CHICKEN SALAD
3-4 cooked chicken breasts (I like mine grilled – I like the charred flavor)
1/2 red onion, chopped
1/2 red bell pepper, chopped (or 1 roasted red pepper, chopped)
1 & 1/2 extremely ripe avocados (you need them to be soft enough to mash)
2 celery stalks, chopped
Handful of slivered almonds
Handful of raisins
1 – 1.5 T curry powder (depending on how hot you want it)
1 tsp ginger
1 tsp turmeric
1/2 lemon (to squeeze over the salad)
Salt & Pepper
DIRECTIONS: Get to chopping. Throw on some Adele, Glee Soundtrack, whatever you have to do to get all of your chicken and veggies all chopped up and into a bowl. Add the almonds and raisins to the bowl. Mash your avocados in a separate bowl. Judge me if you want, but I used my fingers.
Add your avocado, spices & lemon juice to the chopped up medley in your large bowl. Add some salt and pepper to taste. Make sure everything is gooooood and mixed in there. I added some extra raisins, almonds & cilantro on top for garnish!
Enjoy all week – super easy!