lunch

Paleo Mango Coconut Curried Chicken Salad

Name: Paleo Mango Coconut Curried Chicken Salad
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
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 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.”

total: 45 min
effort: Easy
serves: 2
ratings: New

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Ingredients

Serves 2

Chicken breastdiced into small pieces2 small
Coconut oil2 tbsp
Mango200 g, diced small200 g
Blueberries50 g50 g
Pumpkin seeds2 tbsp
Green onionsdiced1 tsp
Coconut2 tbsp
Coconut cream60 ml, or the top of a refrigerated can of coconut milk60 ml
Curry powder1 tbsp
Salt2 servings

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

5 steps · 45 min

1
Dice the chicken breast into small pieces and pan-fry them in the coconut oil until fully cooked.
2
Let cool.
3
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.

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