PALEO MANGO CILANTRO CURRY CHICKEN SALAD

Wrap it up in collard greens, or eat over a bed of greens for a low carb lunch or dinner. So simple to make, and full of summer flavors we all love! Paleo, gluten-free, and Whole30 approved.

LEARN HOW TO MAKE IT!

Ingredients

– 1.5 lbs chicken breast* – salt and pepper – 1 cup Paleo mayonnaise – 2 tbsp curry powder – 2 tbsp white wine vinegar – 2 tbsp fresh lime juice – 2 tsp dijon mustard – 1 mango, skinned, seeded, and diced – 3 tbsp fresh chopped cilantro + more for garnish – pinch salt – 3/4 cup chopped celery – 1/4 cup diced green onion – 1/3 cup sliced almonds – 1/4 cup raisins

Begin by cooking your chicken. Preheat the oven to 350 degrees.

Salt and pepper each breast, and bake for 22-25 minutes, or until cooked through.

SWIPE UP FOR FULL RECIPE!

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