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




2 lbs. chicken breast

1tsp salt

1/2 onion

4 garlic cloves, whole


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


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

For salad — any variety will complement these bold flavors



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.


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

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