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Apricot Chicken Salad With Curry Mayo Dressing

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


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.



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


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.


  • 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,

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