Curry Chicken-Salad Salad

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

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
Gluten-free

Ingredients

Method