Pistachio Cranberry Curry Chicken Salad (Paleo, Low Carb, Grain Free)

I have been on a major chicken salad kick. I can’t get enough!! Ever since I found a totally legit Paleo mayo, my little Paleo world has been expanding! I’ve made it with grapes, walnuts, apples, garlic, you name it. I decided that chicken salad is a great way to save money and make some leftover chicken stretch a long way. My family recently visited from Florida and while they were here, there were a couple of life-savers that helped keep us from constantly being in the kitchen preparing food in order to eat healthy.

  1. I shopped at Costco ahead of time and stocked up on some amazing organic chicken breasts which I cooked up in preparation for feeding 8 people lunch every day, eggs, uncured bacon and Lara Bars were other Costco life-savers.
  2. I made a big batch of chicken salad about every other day so that we could slap some on some salad greens or eat them with chips and everyone would be full and prep would be easy.
  3. I mentioned that we got Lara Bars, love them, but we also made some Chocolate Chocolate Chip Paleoish Muffins that were the bees knees. I will be posting soon the recipe once I perfect it. Technically these were not Paleo because the chips had sugar in them, but next time I will be using Lilly’s chocolate which is stevia sweetened. Thank you Lilly, you keep my little chocolate-loving head afloat.

So we ate healthy. We DID have non-Paleo, totally naughty ice cream one night, but other than that, I was able to share some of my favorite recipes and show love in the form of feeding my fam healthy foods that nourish instead of attack our bodies! Yay!

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I’m really excited about this recipe. I watched Ina Garten from Barefoot Contessa make a curry chicken salad and I thought, you know, you could just go all in with obscure flavors here. The result was something I ate WAY too much of. It has spicy (not hot spicy, but flavorful spicy) depth and sweet elements met with a crunch. You have GOT to try this one! The Pistachios add a salty and almost smoky accent to the curry powder that seems very middle-eastern, but then the cranberries give it a well rounded, almost “pop of flavor” element that is so satisfying…..mmmmmm.

Here is the recipe, it makes about enough for 4-5 people if you are serving people who are not over eaters like me…oops!

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Recipe:

3 medium chicken breasts, cooked and chopped

1/2 cup red onion, chopped

3 stalks celery, chopped

1/2-3/4 cup dried cranberries

1/2 cup pistachios, chopped

1/2 tsp black pepper

1/4 tsp garlic powder

1/2 cup mayo, I used Chosen Foods avocado mayo (totally Paleo, yay!)

1/2 Tbsp yellow mustard

3/4 tsp curry powder, salt free version

1/2 tsp thyme

Mix all ingredients preferably while the chicken is still warm. If you want, serve immediately over salad greens, with chips or allow to sit for 10 minutes letting the flavors marry together, then dive in!

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