Green Chicken Curry Salad



  • 1 tsp CocoEarth Liquid Coconut Oil
  • 1/4 cup Yellow Onion Finely Chopped
  • 2 tsp Curry Powder
  • 1 cup Mayo
  • 1 tsp Fresh Lime Juice
  • 1/2 tsp Kosher Salt
  • 1/4 c. almonds toasted
  • 1 tsp CocoEarth Ghee butter
  • 2 pounds Boneless Skinless Chicken Breasts Cut into small pieces


Keep the chicken breast in a plastic bag and tenderize it by using a mallet to make it into small size. Place it in a large deep pot. Add some cold water and ghee in it. Bring it to a boil and lower it to shimmer after it gets started cooking. Remove the chicken from heat and allow it to cool for 10-15 minutes. Then take it out from pot and cut into small pieces.

After that, put the chicken in the fridge to make it cool. While the chicken is poaching, heat the liquid coconut oil in a small skillet over medium heat. Add curry powder and onion in that and stir it occasionally until fragrant. Remove it from heat and allow to cool. After the onion and curry powder mixture gets cool down, mix it with mayo, lime juice and salt in a small bowl. Toss the chicken with mayo and season with salt to taste. Add almonds on top to make it healthier and tastier.

For more healthier and tastier recipes please explore the recipes from CocoEarth.