Whole30 Curried Chicken Salad

Sooo January Whole30 is OVER! How’d it go, people? Hopefully good. I love how great I feel after it’s all said and done, and it really is such a nice “reset”, but damn if I wasn’t ready to have some comfort food back in my life.

A lot of people seem to respond to these whole30 recipes, though. So don’t worry – I’ll keep posting them! I love doing them! In my normal everyday life I try to make everything as “whole30” as possible anyway. It’s just now I can add a few heartier, indulgent, less restrictive dishes in the mix as well. 🙂

Anyway, I’m super into this curried chicken salad and really excited to share it with you. So let’s just get to it.


The story behind this dish is this: When I go to Trader Joes, I can pretty much guarantee that I’ll definitely walk out with two things: canned dolmas (they are sooo good) and the pre-packaged curried chicken salad. Have y’all had it?! You guys. It’s the best.

But it’s not the healthiest. There’s a lot of sugar and milk and not-so-great things in it.

So I made a whole30 compliant version that takes just almost exactly the same as the original stuff. YOU ARE WELCOME.

Obviously, chicken salad is best served on warm baguette or ciabatta bread. But it’s also perfect alone and great atop a bed of nutritious lettuce. #yaaas



Okay, and a quick disclaimer. You need a little bit of date syrup to function as a sweetener in this recipe for it to taste like the original stuff. You’re not really supposed to use dates to function as a sugar substitute during whole30. I suppose, if you’re a real stickler for the rules, you could omit it. It’s still tasty! But since this isn’t being used to make paleo baked goods or really any food that most people have no control over, I don’t count it as cheating. I just see it as an ingredient. Do what feels right.


2 chicken breast cutlets (or about 1 lb)


2 tbsp olive oil

1/2 c compliant mayo (I make mine at home, but Primal Kitchen works!)

juice of 1 lime

2 tbsp date syrup (if you’ve never made it, find a good how-to here)

1 tsp curry powder

1/2 tsp ground ginger

1/2 tsp turmeric 

3/4 c shredded carrots

1/2 c raisins

1/4 c chopped chives

1/2 c sliced almonds

Preheat oven to 450 F. Season chicken cutlets with olive oil, s&p, and then roast until chicken is cooked all the way through and is just a bit brown on both sides (but not crispy!). About 30 minutes. Shred the chicken once done and let it cool.

In a bowl, whisk together the mayo, date syrup, lime juice, and spices.

Add sauce to chicken, then add carrots, raisins, chives, and almonds. Toss so everything is coated. Let it all hang out in the fridge until it’s cold. It’s not good hot. I’m morally against hot chicken salad.



In other news, February is well underway y’all. I sat down with a calendar on the 1st, planned some content, planned Mark’s birthday, and made some real life goals for this month. I also decorated our apartment (more on that later), which made my festive heart soar. And I’m starting to mend from the sadness of last week, which is nice. Just gonna stay positive, and remember that this month has all the makings of a good one! Have a great weekend, everyone.