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Apricot Chicken Salad With Curry Mayo Dressing

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

Prep Time: 15 minutes
Author: Irena Macri
Servings: 1
Course: Salad
Cuisine: British
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Calories: 607kcal
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.

Ingredients 

  • 150 g cooked chicken 1 small breast sliced / 5 oz.
  • 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 mayonnaise good quality
  • 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

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.

Nutrition

Calories: 607kcal | Carbohydrates: 16g | Protein: 44g | Fat: 41g | Saturated Fat: 7g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 124mg | Sodium: 894mg | Potassium: 775mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1722IU | Vitamin C: 30mg | Calcium: 100mg | Iron: 4mg
Keywords: Curry, Chicken, Mayonnaise, Apricots
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