Madras Chicken Salad

10 20 389
Ingredients Minutes Calories
Prep Cook Servings
10 min 10 min 4
Madras Chicken Salad
Health Rating
Don’t you dare make a bland-tasting version tossed with plain old mayonnaise. Instead, punch it up with smoky, aromatic curry powder.


1/2 cup Mayonnaise (Paleo friendly; if you don’t feel like making it; buy Primal Kitchen Mayo)
3/4 tsp Curry powder
1 tsp Kosher salt
1 dash Black pepper (freshly ground)
1 small Apple (Fuji, Gala, or Honeycrisp; peeled; cored; and cut into  1/2-inch dice)
1/2 whole lime(s) Lime juice (fresh)
454 gm Chicken thighs, boneless, skinless (cooked; or chicken breast)
1/2 cup Cilantro (coriander) (packed fresh; roughly chopped)
2 green onion (stem) Green onion, scallion, ramp (trimmed and thinly sliced)
1/4 cup Sliced almonds (toasted)


  1. First, make the curried mayonnaise. In a small bowl, combine the mayonnaise, curry powder, salt, and pepper to taste. Yes, folks—whenever possible, it’s important to taste your food so you can adjust the seasoning as needed.
  2. In a separate bowl, toss the apple chunks with the lime juice. This will ensure that your apples won’t oxidize into brown, splotchy cubes—and the acid adds a nice zing to the salad, too.
  3. Shred the chicken by hand, and toss it into the bowl with the acidulated apples. Add the cilantro, scallions, and curried mayonnaise, and mix well.
  4. Top with toasted almond slivers and serve. The salad will keep in the fridge for up to 3 days.

Nutrition Facts

Per Portion

Calories 389
Calories from fat 271
Calories from saturated fat 41
Total Fat 30 g
Saturated Fat 4.5 g
Trans Fat 0.1 g
Polyunsaturated Fat 13.3 g
Monounsaturated Fat 8.4 g
Cholesterol 92 mg
Sodium 861 mg
Potassium 354 mg
Total Carbohydrate 6.4 g
Dietary Fiber 1.4 g
Sugars 3.4 g
Protein 23.1 g

Dietary servings

Per Portion

Fruit 0.2
Meat 1.3
Meat Alternative 0.1
Vegetables 0.3

Energy sources

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