Curry Chicken Salad

A few years ago, I headed up North to visit my lifelong BFF, Melissa. She had just given birth to her second child, my God-Daughter – Miss Maggie Dee. I arrived on her doorstep, sporting a red cooler filled to the brim with enough arsenals to feed a small army! I was ready to cook, clean and hold baby Maggie, so mom could sleep, shower and do all the things that are nearly impossible with a newborn and a two year old.

It was pure delight to be Mary Poppin’s for the weekend.


AND!! To my culinary pleasure, Melissa requested I make her Mom’s curry chicken salad — So simple, yet so tasty and super easy to Paleo-fy. Yes, please!

Follow along and learn how to turn a blahhh…. lunch time routine, into a SuperCaliFragilisticExpialidocious (!!!) Paleo cuisine!


1 Lb. Chicken Breast, boneless and skinless

1 Garlic Clove, peeled

½ Onion

3 Celery Stalks, sliced lengthwise and diced

1 Apple, cored and chopped

¼ Cup Red Onion, diced

½ Cup Grapes, the small size works great for this recipe –
otherwise, cut large grapes in half

½ tsp. Curry Powder (if you love curry like I do, add a bit more!)

½ tsp. Salt

1 Lemon, juiced


1) In a large sauce pan, bring pot of water to a boil over high heat. Add chicken breast, whole garlic clove and ½ onion. Reduce heat to medium high to gently boil for 20-25 minutes, or until no pink remains.

2) Meanwhile, chop/dice celery, apple, red onion and grapes. In a large bowl mix together with lemon juice, curry powder and salt.

3) When chicken is fully cooked, chop. Add to mixture in bowl. Stir to combine. Chill for at least 15-20 minutes.

4) Serve over chopped lettuce or as a lettuce wrapped sandwich.

This recipe serves 2-3 people and is easily doubled OR tripled for larger families and/or leftovers.


We can all learn a thing or two from Mary Poppins who says, “Why do you always complicate things that are really quite simple?” Curry Chicken Salad. Deliciously simple.

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From my kitchen, to yours …..Enjoy!!

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