Tangy Curry Chicken Salad

Perfect for a light and healthful meal, this Paleo Tangy Curry Chicken Salad is a flavorful and satisfying dish. It's a delicious addition to your Paleo recipe collection with its flavorful curry dressing, crunchy veggies, and grilled chicken.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon curry powder
• Salt and pepper to taste
• 1/2 cup diced cucumber
• 1/2 cup diced red bell pepper
• 1/4 cup diced red onion
• 2 tablespoons chopped fresh cilantro
• 1/4 cup paleo-friendly mayonnaise
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon honey optional
• Lettuce leaves for serving

Instructions:

Preheat your grill or grill pan to medium-high heat

In a small bowl, mix together olive oil, curry powder, salt, and pepper

Brush the chicken breasts with the curry mixture on both sides

Grill the chicken for about 6-8 minutes per side or until cooked through

Remove the chicken from the grill and let it rest for a few minutes before slicing it into thin strips

In a large bowl, combine the diced cucumber, red bell pepper, red onion, and cilantro

In a separate small bowl, whisk together the paleo-friendly mayonnaise, apple cider vinegar, Dijon mustard, and honey if using

Pour the dressing over the vegetable mixture and toss to coat

Add the sliced chicken to the salad and toss gently to combine

Serve the tangy curry chicken salad on a bed of lettuce leaves

Enjoy!