Curry Chicken-Salad Salad

Name: Curry Chicken-Salad Salad
Total time: 40 min
Yield: Serves 2–4
Ingredients: 1 bay leaf; 2 cups water; 3 cloves garlic; 4 boneless, skinless chicken breasts (4–6 ounces each); 1 Granny Smith apple; ¼ cup unsweetened coconut flakes; 2 stalks celery; ½ cup fresh cilantro leaves; 2 large carrots; ⅓ cup golden raisins; 1 head Boston or butter lettuce; 1 tablespoon extra-virgin olive oil; 1 (5-ounce) package baby spinach; ⅛ teaspoon ground black pepper; 1 large egg; 2 tablespoons lemon juice; 1¼ cups light-tasting olive or avocado oil; ½ teaspoon mustard powder; ½ teaspoon salt; 2 cloves garlic; 1 tablespoon ghee or coconut oil; 2 teaspoons curry powder; ½ teaspoon ground cumin; ½ teaspoon ground coriander; ¼ teaspoon salt; ¼ teaspoon powdered ginger; ½ lime; ¼ cup sliced almonds; 1 teaspoon whole black peppercorns; 1 tablespoon salt

So Nice, say it Twice

Preparation info

Serves
2–4

Difficulty
Medium
Ready in
40 min

Appears in

Well Fed Weeknights

By Melissa Joulwan

Published 2016

About

In the years since I started eating paleo, I’ve learned that paleo-friendly food that’s worth eating can be found in some surprising places. Everyone told us when we moved to Vermont, “Go to the café at King Arthur Flour!” I was skeptical; What could I possibly eat at a shrine to bread and cookies? The answer was a bright, fresh, protein-packed salad with plenty of spice and contrasting textures. This recipe is a love note to keeping an open mind.

Ingredients

Main course
Microwave
Gluten-free

Ingredients

Method