Madras Chicken Salad

Ingredients:
½ cup Mayonnaise
¾ teaspoon Indian curry powder
1 teaspoon salt
Freshly ground black pepper
1 small 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

Instructions:
• First, make the curried mayonnaise. In a small bowl, combine the mayonnaise, curry powder, salt, and pepper to taste.
• In a separate bowl, toss the apple chunks with the lime juice. This will ensure that your apples won't brown, and the acid adds a nice flavour to the salad, too.
• Shred the chicken by hand, and toss it into the bowl with the apples. Add the cilantro, scallions, and curried mayonnaise, and mix well.
• Top with toasted almond slivers and serve. The salad will keep in the fridge for up to 3 days.

Makes 4 servings; count each serving as 4 proteins, 3 fats and ¼ fruit.

Recipe from Nom Nom Paleo https://nomnompaleo.com