Apricot Chicken Salad With Curry Mayo (Paleo, Whole30)

Want to dine like a royal in less than 15 minutes? This apricot chicken salad with curry mayo dressing is the ultimate lazy yet healthy meal. You can pick up all ingredients from a supermarket on the way home and have this delicious dish on the table in no time, and no cooking required. It’s paleo, gluten-free and Whole30 friendly. 

This apricot chicken salad recipe is inspired by the Coronation salad, made with cold chicken meat and a creamy, curry-spiced mayonnaise dressing. Traditional Coronation chicken salad comes with dried fruit such as raisins and apricots and almonds, but I wanted to create something with fresh apricots instead (less sugar!).

What is a Coronation salad?

In preparation for the coronation of Queen Elizabeth in 1953, Constance Spry, an English food writer and Rosemary Hum, a chef, came up with a dish they called Coronation chicken. It might have been inspired by jubilee chicken, which was prepared for George V in 1935. Whether you call it jewel chicken, jubilee chicken, or coronation chicken, the combination of poultry with curry mayo and sweet fruit is unbeatable and utterly delicious.

INGREDIENTS IN THIS APRICOT CHICKEN SALAD

When it comes to no-cook meals, chicken is one of the easiest to find pre-cooked proteins. You can always find ready-made roast chicken at the supermarket or your local chicken shop or deli. For DIY, bake a few chicken breasts or thighs over the weekend and store in an airtight container for 2-3 days.

I went with fresh apricots, which work well with almonds and the curry mayo dressing, but fresh grapes, peaches and nectarines would work as well. You can use blueberries as well. Fresh fruit adds a little sweetness to the salad, which compliments the earthy salad dressing.

Curry Mayo

You can make healthy homemade mayo using avocado oil, macadamia oil or olive oil or use store-bought variety. If you can only find mayo with sunflower oil, don’t sweat it too much. Pick the best quality mayonnaise you can get (free-range eggs, fewer additives, no sugar) and enjoy for this royal occasion. PS. Check out how to make mayo with a stick blender here.

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Apricot Chicken Salad With Curry Mayo (Paleo, Gluten-Free)

• Author: Irena Macri
• Prep Time: 15 minutes
• Total Time: 15 minutes
• Yield: 1 1x
• Category: Salad
• Method: No Cook
• Cuisine: British

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Description

This quick and easy apricot chicken salad is inspired by the classic Brittish dish called Coronation chicken. It can be made with pre-cooked, cold chicken in less than 15 minutes. Paleo, gluten-free, Whole30 and low-carb.

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Ingredients

Scale 1x2x3x

150 g / 5 oz. cooked chicken (1 small breast sliced)

2 cups mixed salad leaves, spinach or rocket

1 fresh apricot, sliced (or other fruit)

2 tablespoons almond flakes or crushed almonds

For the dressing

2 tablespoons good quality mayonnaise

½ teaspoon honey (omit for Whole30)

1 teaspoon curry powder

1/4 teaspoon pepper

¼ teaspoon salt

1 tablespoon lemon juice

Extra: lemon juice and olive oil to drizzle

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Instructions

Arrange the sliced chicken, salad leaves, apricots and almonds on a plate.

Combine the dressing ingredients in a bowl and drizzle a few tablespoons over the chicken.

Drizzle a little lemon juice and olive oil over the salad leaves and apricots.

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Nutrition

• Serving Size: 1 portion
• Calories: 500
• Sugar: 8.5 g
• Sodium: 848.7 mg
• Fat: 32.3 g
• Saturated Fat: 4.7 g
• Carbohydrates: 14.7 g
• Fiber: 4.3 g
• Protein: 38.8 g
• Cholesterol: 121.1 mg

Keywords: Chicken, Apricots, Curry, Mayonnaise,