Chicken Curry Slaw & Mandarin Orange Salad

T’was a busy weekend at the Helmes’ household. Work hard and play hard — that’s our motto. Between selling houses, juggling social calendars of three kids and taking a little time for ourselves — Paleo can be a challenge. We stay ahead of the game by prepping for easy grab and go meals.

Chicken Curry Slaw is an easy dish to throw together — taking only 30 minutes to prepare. It’s versatile, flavorful and packed with veggies. SCORE!!

Two simple ways to serve Chicken Curry Slaw: lettuce wraps and salad. Keeping Paleo easy and at your finger tips. Mix and match with optional fruit, seeds and nuts.

Serves 8

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GROCERY LIST

CHICKEN

2 lbs. chicken breast

1tsp salt

1/2 onion

4 garlic cloves, whole

SLAW

1/2 onion, diced

1/2 cup carrot, peeled and chopped

1/2 head of green cabbage, shredded

1 cup celery, chopped

2 cups dried cranberries

1 cup grapes –OR– mandarin orange slices

2 apples, chopped

1/4 cup sunflower seed –OR– tree nut

2 tsp curry powder

1 lemon, juiced

LETTUCE

For lettuce wraps — choose a sturdy cup, such a buttercup

For salad — any variety will complement these bold flavors

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COOKING INSTRUCTIONS

1) Fill a large soup pot with water and bring to a boil. Add salt, onion and garlic cloves. Add chicken breast and reduce heat to a low boil. Boil for 20 minutes or until no pink remains.

2) While chicken is boiling, prepare the slaw. Prep all veggies and mix with remaining ingredients in a large bowl.

3) When chicken is fully cooked, remove to cutting board. Cut into bite sized pieces. Add chicken to slaw mixture and stir. Chill 20 minutes before serving.

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From my kitchen, to yours — keeping Paleo real, keeping it easy…. real. easy. ENJOY!!

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