Friday, April 17, 2015

Curried Chicken Salad (AIP, Paleo)

You may or may not have noticed, I have a bit of a turmeric obsession. This recipe, like many of mine lately, came together on a whim. There was leftover chicken that needed to be used and I am always looking for fun new ways to eat jicama. Naturally, it made the most sense to combine the chicken, jicama, and turmeric plus bunch of other ingredients to make an awesome chicken salad.

Plus, I have successfully reintroduced eggs, so I was finally able to make home made mayo again! Don't worry my fellow AIPers who haven't yet reintroduced eggs or unable to eat them, I have three other options for you.

Curried Chicken Salad


  • 10 ounce can of chicken or about a 1 cup of chopped/shredded leftover chicken
  • 1/2 cup of diced apple
  • 1/2 cup of diced jicama
  • 1/3 cup chopped celery
  • 1 ½ tablespoons of homemade mayo*
  • ½ teaspoon turmeric
  • 2 teaspoons of green onions
  • 1 teaspoon of fresh lemon juice
  • Sea salt, to taste

*I have made these two AIP mayo recipes before and they would both work well in this recipe: Egg Free Mayonnaise and Garlic Mayo, both from The Autoimmune Paleo Cookbook. Alternatively, you could use just coconut cream (the part that separates from the water after being in the fridge overnight). 


  1. Chop/dice/shred ingredients as mentioned above.
  2. Combine chicken, apple, jicama, and celery in a bowl until well combined.
  3. Add remaining ingredients, and salt to taste.
  4. Serve with some additional chopped green onion.
  5. Enjoy on a cucumber slice, on a spoon, or on top of a bed lettuce. 

1 comment:

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