Mango Cilantro Curry Chicken Salad

Beat the heat by making this refreshing Mango Cilantro Curry Chicken Salad! Wrap it up in collard greens, or eat over a bed of greens for a low carb lunch or dinner. So simple to make, and full of summer flavors we all love! Paleo, gluten-free, and Whole30 approved.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Begin by cooking your chicken. Preheat the oven to 350 degrees. Salt and pepper each breast, and bake for 22-25 minutes, or until cooked through. Remove from oven, and let cool for at least 10 minutes. Then cut or shred the chicken into small pieces.

Step 2

Meanwhile, make your dressing. In a high powered blender or food processor, blend mayonnaise, curry powder, vinegar, lime juice, mustard, mango, chopped cilantro, and a pinch of salt. Blend until completely smooth.

Step 3

In a large bowl, combine chicken, dressing, celery, onion, almonds, and raisins. Refrigerate until ready to serve. This chicken salad tastes better after letting the flavors meld in the fridge for several hours. Once ready to serve, top with additional fresh cilantro.

Step 4

Serve over greens or in a wrap.

Step 5

NOTE: You can use pre-cooked chicken or rotisserie chicken in place of the chicken breast. You will need about 3-3.5 cups.

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