Paleo Mango Coconut Curried Chicken Salad
Paleo Mango Coconut Curried Chicken Salad requires approximately 45 minutes from start to finish. This recipe makes 2 servings with 633 calories, 54g of protein, and 38g of fat each. For $3.87 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. Only a few people really liked this main course. If you have green onions, coconut cream, pumpkin seeds, and a few other ingredients on hand, you can make it. 1 person were impressed by this recipe. It is brought to you by Foodista. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. All things considered, we decided this recipe deserves a spoonacular score of 71%. This score is solid. If you like this recipe, you might also like recipes such as Curried chicken & mango salad, Curried Chicken With Mango Salad, and Curried Coconut Chicken Salad.
Ingredients
chicken breast
2 small
coconut oil
2 tablespoons
mango
200 g
blueberries
50 g
pumpkin seeds
2 Tablespoons
green onions
1 teaspoon
coconut
2 Tablespoons
coconut cream
60 ml
curry powder
1 Tablespoon
salt
2 servings
Cooking in Steps
-
1Dice the chicken breast into small pieces and pan-fry them in the coconut oil until fully cooked.
chicken breast
coconut oil
frying pan -
2Let cool.
-
3Place the chicken pieces into a large bowl with the mango, blueberries, pumpkin seeds, chives, coconut shreds, curry powder, coconut cream, and salt to taste.
chicken pieces
coconut cream
pumpkin seeds
curry powder
blueberries
coconut
chives
mango
salt
bowl -
4Mix together well.
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5Serve by itself, on top of a salad, or on a baked butternut squash half.
butternut squash
