If you like doing all your weekly food prep in one go, you're bound to get tired of your protein by midweek. Next time chicken is on the list, make some "extra" and make this easy Nom Nom Paleo recipe this as a mid-week mixup.
... Of course, if you don’t have any cooked chicken on hand and decide to purchase a rotisserie chicken instead, don’t worry—I won’t tell anyone. Confession: in a pinch, I’ll pick up Whole Foods Market’s Classic Organic, Salt and Pepper, or Perfectly Plain rotisserie chickens (prioritized in that order). These birds are minimally seasoned (if at all); in fact, according to my buds at Whole Foods, they’re roasted at the top of a vertical rotisserie oven so that the non-Paleo seasonings on the birds at the bottom of the oven can’t drip on ’em. (Still, a word of caution for allergy sufferers: because the birds are cooked in the same oven, wheat and soy contamination is nonetheless possible.)
- ½ cup Paleo Mayonnaise (don’t feel like making it? grab some 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.
... How easy was that?