Author Notes
All of the ingredients are perfectly balanced in this “I can eat it by itself” chicken salad. Even if you don’t like green peppers, you’ll like them in this – promise! The apples and the cranberries bring a sweetness that offsets the curry and chicken in a really nice way. I hope you enjoy! —Meghan Little
Ingredients
- Chicken
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1.5 pounds
Chicken Breasts
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Adobo Seasoning (or Poultry Seasoning)
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1 cup
Chicken Stock
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Water
- Chicken Salad Dressing
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1.5 teaspoons
Yellow Madras Curry
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1 teaspoon
Lime Juice
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1/4 cup
Paleo Mayonnaise
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1/4 cup
Diced Green Peppers
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1/4 cup
Diced Celery
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2 tablespoons
Dried Cranberries
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2/3 cup
Honeycrisp Apples
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1/4 cup
Chopped Pecans
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2 tablespoons
Sliced Green Onion
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Sea Salt (to taste)
Directions
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Dust the chicken with adobo seasoning on all sides. Place the chicken in a saucepan, add the chicken stock and fill with water until the chicken is covered.
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Bring the chicken to a boil and cook for 3 minutes on high. After 3 minutes, take the chicken off the heat, cover and let sit 10-12 minutes or until no longer pink inside. Take out of the water and let cool. Then dice and add to a bowl.
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Dice the green peppers, celery, apple (peel as well), green onions (sans the white part), and pecans and add to the chicken. Combine with the cranberries, lime juice, mayo and sea salt.
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Refrigerate overnight if you like or serve immediately. I actually like this overnight a little better – gives time for the ingredients to blend.
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