Paleo Curried Chicken Salad Recipe

This recipe kicks ass. With little to no prep time and a ton of flavor, you'll never want to go back to boring traditional chicken salad ever again. With the perfect balance of spicy curry and sweet fruit preserves, this might just become your favorite go-to light lunch or dinner.

How to Make this Recipe

For this recipe, you're going to need the following:

  • Trifecta chicken
  • Scallions
  • Raisins
  • Shredded carrots
  • Paleo mayo
  • Rice vinegar (or any white vinegar)
  • Apricot preserves (paleo friendly)
  • Curry powder
  • salt and pepper

This dish is super simple and requires little to no prep. All you need to do is:

  1. Chop the chicken and scallions
  2. Toss the ingredients together in a bowl
  3. Season to taste
  4. Enjoy!

Tips: Double check your mayo and preserves ingredients to ensure they are paleo friendly. Increase the fat content for keto by adding some slivered almonds or a small amount of oil to the recipe.

The secret to cutting down on cooking time and meal prepping like a pro? Use Trifecta a la carte ingredients in your favorite recipes and slave in the kitchen no more!


Serve this With

Portion out this salad into eight high protein snacks for the week or scoop out a larger portion and serve for lunch or dinner with the following healthy pairings:

  • Whole wheat pita bread
  • Brown Rice or rice crackers to keep it paleo
  • A crisp side salad of mixed greens and veggies tossed in a light vinaigrette

Curried Chicken Salad (Paleo)


0 min


15 min




Full of flavor and spice without ruining your macros. This super easy twist on a traditional chicken salad is sure to liven up your lunch or snack options this week!


  • 16 oz Trifecta chicken, cubed
  • 1/4 cup paleo mayo
  • 2 tablespoons rice vinegar
  • 2 tablespoons apricot preserves (paleo)
  • 1 tablespoon curry powder
  • 2 tablespoons chopped scallion (about 2 stalks)
  • 2 tablespoons raisins
  • 1/4 cup shredded carrots
  • Salt and pepper to taste


  1. Chop Trifecta chicken into bite-sized pieces and add to a large mixing bowl.

  2. Chop scallions and add to bowl.

  3. Add carrots and raisins.

  4. In a separate small bowl, toss together mayo, apricot preserves, vinegar, and curry powder. Stir until evenly blended.

  5. Season with salt and pepper.

  6. Enjoy!


Servings: 8 | Calories Per Serving: 140

  • Total Fat 8g
  • Cholesterol 3.5mg
  • Sodium 240mg
  • Total Carbohydrates 4g
  • Sugars 2g
  • Protein 13g
  • Vitamin A
  • Vitamin C