Curried Chicken Salad

February 3rd, 2015

The combination of curry powder, chicken, mayo and apples might sound unappealing at first, but one bite of this curried chicken salad and we promise you’ll be hooked.

This recipe from Mark’s Daily Apple makes the perfect filling for lettuce wraps, or even a great topping for some chopped lettuce.  Mix up a batch and try it for yourself!

Curried Chicken Salad


1 pound organic, boneless skinless chicken breast
3-4 stalks of celery, sliced lengthwise then chopped
1 cup chopped apple
½ cup chopped walnuts
3 to 4 tablespoons Primal Kitchen Mayonnaise (more if needed)
Curry powder (lots!)
Sea salt and pepper to taste


Slice uncooked chicken breast into long, thin strips, then cut down into 1-inch cubes. Add to skillet with a little bit of water, and cook until just tender and white all the way through. When done, drain and set aside. In a small bowl, mix together mayonnaise, curry powder, and salt and pepper, adding curry until it reaches your heat level of satisfaction.

In a separate bowl, toss chicken with nuts, celery and apple. Finally, add chicken to wet ingredients and stir it all together. Spoon into lettuce leaves, wrap up, and enjoy.

Recipe courtesy of Mark’s Daily Apple.

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Mark SissonMark Sisson is the author of the best-selling book The Primal Blueprint, publisher of the world's most well-trafficked blog on paleo, primal and ancestral health (, and the owner of Primal Nutrition, Inc. (

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