Madras Chicken Salad by Michelle Tam / Nom Nom Paleo
Print Recipe

Madras Chicken Salad

Whipping up some chicken salad? Don’t you dare make a bland-tasting version tossed with plain old mayonnaise. Instead, punch it up with smoky, aromatic curry powder, crisp apples, fresh herbs, and toasted almonds. With just a few pantry items, you can radically transform a ho-hum dish into an elegant and flavorful meal.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Salad
Cuisine: British
Keyword: gluten-free, low carb, paleo, Primal, Whole30
Servings: 4 servings
Calories: 444kcal
Author: Michelle Tam


  • ½ cup Paleo Mayonnaise  if you don’t feel like making it, buy Primal Kitchen Mayo 
  • ¾ teaspoon Indian curry powder 
  • 1 teaspoon Diamond Crystal kosher salt
  • Freshly ground black pepper
  • 1 small Gala Fuji, or Honeycrisp apple, peeled, cored, and cut into ½-inch dice
  • Juice from ½ medium lime
  • 1 pound cooked chicken breast or thighs
  • ½ cup packed fresh cilantro roughly chopped
  • 2 scallions trimmed and thinly sliced
  • ¼ cup almond slivers toasted


  • First, make the curried mayonnaise. In a small bowl, combine the mayonnaise, curry powder, salt, and pepper to taste. Yes, folks—whenever possible, it’s important to taste your food so you can adjust the seasoning as needed.
  • In a separate bowl, toss the apple chunks with the lime juice. This will ensure that your apples won’t oxidize into brown, splotchy cubes—and the acid adds a nice zing to the salad, too.
  • Shred the chicken by hand, and toss it into the bowl with the acidulated apples. Add the cilantro, scallions, and curried mayonnaise, and mix well.
  • Top with toasted almond slivers and serve. The salad will keep in the fridge for up to 3 days.


Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!


Calories: 444kcal | Carbohydrates: 9g | Protein: 37g | Fat: 28g | Fiber: 2g