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+ servings

Easy Dairy Free Paleo Chicken Salad

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!
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 People
Calories 336kcal


  • 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,
  • Pepper
  • 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.


Calories: 336kcal | Carbohydrates: 9.5g | Protein: 27.7g | Fat: 18.5g | Saturated Fat: 2.6g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 7.7g | Cholesterol: 64mg | Sodium: 666mg | Potassium: 630mg | Fiber: 5.3g | Sugar: 1.3g | Vitamin A: 105IU | Vitamin C: 8.4mg | Calcium: 34mg | Iron: 1.3mg