Name: Paleo Mango Coconut Curried Chicken Salad
Yield: 2
Ingredients: 2 chicken breast, diced into small pieces; 2 tablespoons coconut oil; 1 cup (200 g) mango, diced small; 1/4 cup (50 g) blueberries; 2 Tablespoons pumpkin seeds; 1 teaspoon chives or green onions, diced; 2 Tablespoons shredded coconut; 1/4 cup (60 ml) coconut cream (or the top of a refrigerated can of coconut milk); 1 Tablespoon curry powder; Salt to taste

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.

Prep

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Cook

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Serves

Ingredients

Check items off as you gather them. Confirm every packaged ingredient is labeled gluten-free.

Directions

Dice the chicken breast into small pieces and pan-fry them in the coconut oil until fully cooked.
Let cool.
Place the chicken pieces into a large bowl with the mango, blueberries, pumpkin seeds, chives, coconut shreds, curry powder, coconut cream, and salt to taste.
Mix together well.
Serve by itself, on top of a salad, or on a baked butternut squash half.

Nutrition

Calories	632.61 kcal
Fat	37.74 g
Carbohydrates	24.42 g
Protein	53.68 g

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