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Curry Chicken-Salad Salad from Well Fed Weeknights: Complete Paleo Meals in 45 Minutes Or Less by Melissa Joulwan

Join us live this week with Well Fed Weeknights author Melissa Joulwan.

Don't miss out this week the "Well Fed Weeknights "author and paleo cook Melissa Joulwan joins us live on our MyRecipes Facebook page. With her passion for food, and adventurous spirit, you'll love watching her make paleo versions of takeout classics, food truck favorites, and weeknight staples. She'll be joining us Tuesday, Wednesday, and Thursday this week showing us her grain, dairy, legume, and soy-free recipes. Be sure to tune in and grab a copy of her newest book, Well Fed Weeknights, which features easy, paleo recipes that are ready in 45 minutes or less, tips for navigating the grocery store and tricks to cooking quicker and eating slower. 

Tuesday, October 25 at 1:00 EST with Chicken Satay Burgers  Wednesday, October 26 at 2:00 EST with Fretta  Thursday, October 27 at 1:00 EST with Curry Chicken-Salad Salad (Recipe Below) 

Curry Chicken-Salad Salad from Well Fed Weeknights: Complete Paleo Meals in 45 Minutes Or Less by Melissa Joulwan

In the years since I started eating paleo, I’ve learned that paleo-friendly food that’s worth eating can be found in some surprising places. Everyone told us when we moved to Vermont, “Go to the café at King Arthur Flour!” I was skeptical; What could I possibly eat at a shrine to bread and cookies? The answer was a bright, fresh, protein-packed salad with plenty of spice and contrasting textures. This recipe is a love note to keeping an open mind.

Serves 2–4 Total time: 40–45 minutes Tools: pint-size Mason jar, stick blender


Chicken: 3 cloves garlic 4 boneless, skinless chicken breasts (4–6 ounces each) 2 cups water 1 bay leaf 1 tablespoon salt 1 teaspoon whole black peppercorns

Mayo: 1 large egg 2 tablespoons lemon juice 1 1⁄4 cups light-tasting olive or avocado oil 1⁄2 teaspoon mustard powder 1⁄2 teaspoon salt

Dressing: 2 cloves garlic 1 tablespoon ghee or coconut oil 2 teaspoons curry powder 1⁄2 teaspoon ground cumin 1⁄2 teaspoon ground coriander 1⁄4 teaspoon salt 1⁄4 teaspoon powdered ginger 1⁄2 lime

Fruit & nuts:

1⁄4 cup sliced almonds 1⁄4 cup unsweetened coconut flakes 1 Granny Smith apple 1⁄2 cup fresh cilantro leaves 2 stalks celery 1⁄3 cup golden raisins

Salad bed: 2 large carrots 1 head Boston or butter lettuce 1 (5-ounce) package baby spinach 1⁄2 lime 1 tablespoon extra-virgin olive oil 1⁄4 teaspoon salt 1⁄8 teaspoon ground black pepper


Cook the chicken. Smash and peel the garlic cloves and place them in a large saucepan. Add the chicken, water, bay leaf, salt, and peppercorns. Cover and simmer on low, 15–20 minutes. Turn off the heat and let the chicken sit in the hot water while you prep the salad.

Make the mayo. Place all the mayo ingredients in a pint-size Mason jar. Insert the stick blender and whirl until it’s emulsified.

Make the dressing. Peel and crush the garlic cloves and place in a small, microwave safe bowl. Add the ghee, curry powder, cumin, coriander, salt, and ginger; microwave on 80 percent power until the oil is hot, about 20 seconds. In a medium bowl, gently whisk together 1⁄3 cup of the homemade mayo, the juice of the 1⁄2 lime, and the curry oil until smooth.

Prep the fruit and nuts. Place the almonds and coconut in a dry, nonstick skillet and toast them over medium-high heat until golden, 3–4 minutes; transfer to a large mixing bowl. Peel and dice the apple, chop the cilantro, slice the celery and scallions; add them all to the mixing bowl. Add the raisins and toss with two wooden spoons to mix.

Finish the chicken. Remove the chicken from the hot water and place it in a shallow bowl in the freezer until it’s cool enough to handle, about 5 minutes. Cut the chicken into 1⁄2-inch cubes and add them to the bowl with the nuts and raisins. Add the dressing and toss to combine.

Make the salad bed. Wash the carrots and use a vegetable peeler to cut them into ribbons; place in a large mixing bowl. Tear the lettuce into bite-sized pieces and add it to the bowl, along with the spinach. Add the juice of the 1⁄2 lime, olive oil, salt, and pepper; toss well.

To serve, place salad greens on serving plates and top with chicken salad.


Serve vinegary cornichons on the side. Replace the raisins with grapes, pineapple chunks, or diced mango.


Cook the chicken, make the dressing, toast the nuts and coconut, and cut up the raw veggies; store everything in separate airtight containers in the fridge. When it’s time to eat, toss the chicken with the curry dressing and prepare the salad bed.