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.
Smash and peel the garlic cloves and place them in a large saucepan. Add the chicken, water, bay leaf, salt, and peppercorns. Cover and simmer on low, 15–20 minutes. Turn off the heat and let the chicken sit in the hot water while you prep the salad.
Place all the mayo ingredients in a pint-size Mason jar. Insert the stick blender and whirl until it’s emulsified.
Peel and crush the garlic cloves and place in a small, microwave safe bowl. Add the ghee, curry powder, cumin, coriander, salt, and ginger; microwave on 80 percent power until the oil is hot, about 20 seconds. In a medium bowl, gently whisk together
Place the almonds and coconut in a dry, nonstick skillet and toast them over medium-high heat until golden, 3–4 minutes; transfer to a large mixing bowl. Peel and dice the apple, chop the cilantro, slice the celery and scallions; add them all to the mixing bowl. Add the raisins and toss with two wooden spoons to mix.
Remove the chicken from the hot water and place it in a shallow bowl in the freezer until it’s cool enough to handle, about 5 minutes. Cut the chicken into ½-inch cubes and add them to the bowl with the nuts and raisins. Add the dressing and toss to combine.
Wash the carrots and use a vegetable peeler to cut them into ribbons; place in a large mixing bowl. Tear the lettuce into bite-sized pieces and add it to the bowl, along with the spinach. Add the juice of the ½ lime, olive oil, salt, and pepper; toss well.
Place salad greens on serving plates and top with chicken salad.
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