This is a nice salad to take to work for lunch, or as a light dinner.  The aromatic toasted almonds and sesame seeds mixed with the curry take your boring lunch salad to another level!


  • ½ cup Paleo Mayonnaise (see recipe)
  • ¾ teaspoon Madras Curry powder
  • 1 tsp salt
  • pepper to taste
  • ½ cup of chopped cilantro
  • 2 chopped green onions
  • ½ lime
  • 1 organic apple (preferably tart)
  • 1 small head organic cabbage chopped
  • 1 pound cooked, shredded organic, free-range chicken
  • ¼ – ½  cup raw almonds
  • 1 Tablespoon raw sesame seeds


Combine in a bowl, the mayonnaise, curry powder, salt, and pepper.  Wisk until smooth, then add the shredded chicken and mix until all pieces are coated.  Set aside.

Chop the apple into small pieces and toss in the lime juice to prevent browning. (Peel if preferred) Carefully toast the sesame seeds first in a small pan (no oil needed) until they become light brown, become fragrant, and start popping.  Spread out on a paper towel to cool. Don’t wait too long, as they will continue to cook even when out of the pan. Do the same with the almonds in the same pan.  They must be cooked separately because they cook at different times. Spread on a paper towel to cool as well.

In a large bowl, combine chopped cabbage, green onions, cilantro, and apples.  Toss until mixed.  At this point, add the chicken covered in dressing and cooled almonds and sesame seeds. Toss everything until WELL mixed.  Enjoy!

4-6 servings


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