This quick and easy dairy free paleo chicken salad is a low carb, gluten free and whole30 compliant lunch with a spicy curry kick! So creamy and delicious!
PIN Easy Dairy Free Paleo Chicken Salad
Because then you will fall in <3 <3 <3 with it, just as much as I have, without even THINKING about.
Let’s just be straight with each other. People always think that adding bacon to recipes is “cheating” because then it will AUTOMATICALLY be delicious. But, really?
So creamy. So rich. So HEART HEALTHY but SO GOOD ON EVERYTHING THAT WE PUT IN OUR MOUTHS ALWAYS.
The day the avocado emoji came into the world was the happiest day of my life. <– Don’t tell Mr. FFF I said that because he still thinks it was the day I married him.
Good thing he stopped reading these posts, liiiike, 3 years ago! LOVE YOU BABE.
Internet best friends. This easy dairy free paleo chicken salad, with all its seeming-simplicity, has all these flavors that SO complex, with all these textures that make it like an AMUSEMENT PARK for the very taste buds that live inside YOUR very mouth.
So many experiences happening across your tongue as you munch through each rich, creamy, smooth but CRUNCHY bite with TENDER BURSTS OF CURRY SPICED CHICKEN this whole30 chicken salad. <– Hello healthy lunch idea for my VRY VRY brave friends who are doing a January whole30.
Every January I tell myself I should also do one but then:
- I always wonder how I will test all my recipes. I can’t go a month without sharing some kind of paleo cookies with you (there’s a DELISH one coming THIS MONTH) and I am NOT going to share something that ONLY Mr. FFF has tried.
I love him and all. But sometimes his taste buds are SO QUESTIONABLE.
- I just really like oatmeal. If I had to wake up WITHOUT the promise of cookie dough overnight oats or chocolate peanut butter overnight oats with yogurt, I would turn into the first hibernating food blogger and NEVER GET OUT OF BED.
Which I guess would make whole30 REALLY SUPER EASY on the account of not needing to eat food.
Kidding. You and I both know that going more than .03 seconds without even THINKING about what our food-loving-selves are going to munch next is IMPOSSIBLE.
But, liiiiike, it should be this STUPID Easy Dairy Free Paleo Chicken Salad!
This paleo curry chicken salad is actually NOT a new to me recipe; only new to you. It’s one of those things that I’ve been eating for lunch for QUITE SOME TIME and then the Huberoni one day asks “You have a paleo Mediterranean Tuna Salad recipe, but do you have this whole 30 chicken salad recipe on your blog? I mean it’s probably PRIME TIME since it IS January.”
I love the fact that he:
- Knows what whole30 even is considering he could eat tortilla chips happily for a meal. And, liiike he DOES. I got over that one 3 years ago.
In marriage, you pick your battles, YOU KNOW?
- Knows that January is the opportune time to post such a low carb chicken salad recipe.
I’ll keep him.
Anyway. It wasn’t really a “recipe” before in the sense that I just mashed spices, creamy avocado goodness and crispy, salty-toasty cashews together without writing and measurements down. But, now?
WRITTEN DOWN IN STONE FOR YOU.
Eerrr, IN INTERNET BLOG POST stone.
You know what I mean.
Even if you don’t, I KNOW that you know about the deliciousness of avocado.
Add a little spicy-curry-chicken kick + that avocado creaminess + toasty-roasty cashew yums and CRISPY crunchy celery?
It’s the kind of math equation that you want to solve.
IN YOUR BELLY.
- 1 lb Grass-fed, boneless skinless chicken breasts
- 2 tsp Avocado oil
- 1 Tbsp Yellow curry powder
- Salt and pepper
- 1/2 Cup Cashews
- 1 Cup Avocado, mashed (about 2 avocados. 250g)
- 2 Tbsp Fresh lemon juice
- 1 tsp Fresh ginger, minced
- 3/4 tsp Sea salt,
- 1/4 Cup + 2 Tbsp Celery, thinly sliced
- 1/4 Cup Cilantro, roughly chopped
- 1/4 Cup Green onion, sliced
- Lettuce, for serving
- Preheat your oven to 350 degrees. Rub the avocado oil over the chicken breast, and then rub in the curry powder, covering all the chicken. Sprinkle with salt and pepper.
- Place the chicken onto 1 baking sheet, and the cashews onto a separate, small baking sheet. Cook the chicken until no longer pink inside, about 25-30 minutes. Cook the cashews until golden brown and nutty smelling, only about 10-12 minutes.
- Let the chicken cool to room temperature and then refrigerate for at least 2 hours to cool completely. Additionally, roughly chop the cashews and set aside.
- Once the chicken has chilled, stir together the avocado, lemon juice, ginger, salt and pepper. Fold in the celery, cilantro, green onions and chopped cashews.
- Chop the chicken into small pieces and fold into the avocado mixture. Adjust salt and pepper if needed.
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: SMART POINTS: 8 POINTS+: 8. OLD POINTS: 7
(per 1/4 the recipe)
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