Paleo chicken curry salad with egg — Meal
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Macros (per serving)

Fat

70%

(33 g)

Protein

23%

(25 g)

Carbs

7%

(8 g)

5 g Net,

3 g Fiber

424 Calories (per serving)

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Salads

Paleo chicken curry salad with egg

By Meal.com

Why buy readymade chicken curry salad in the supermarket when you can make it yourself in 15 minutes? Much nicer! Use it to make this salad for your lunch. You'll thoroughly enjoy it. You can already imagine how envious your work colleagues will be.

Ingredients

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For the salad

Chicken breast

2 pieces

Egg

4 pieces

Celtic sea salt

to taste

Mixed lettuce

300 g

Cashew nuts (coarsely chopped)

50 g

For the dressing

Olive oil

3 Tbsp

Lemon juice

2 Tbsp

Mayonnaise

2 Tbsp

Curry powder

1 tsp

Salt

to taste

Black pepper

to taste

Instructions

Difficulty

Normal

Prep time

10 min

Cook time

20 min

1

Put some water into a saucepan (add a stock cube, if you like) and bring to the boil. Poach the chicken for approximately 12 minutes until cooked.

2

Meanwhile, hard boil the eggs for 8 minutes.

3

Take the chicken out of the pan and leave it to cool on a plate. Dice the chicken.

4

Put all the ingredients for the dressing into a bowl and whisk together.

5

Divide the lettuce over 4 plates.

6

Stir the chicken and cashew nuts through the dressing and spoon over the lettuce.

7

Peel the eggs, cut into quarters and garnish the salad.

8

Enjoy!

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Details

Allergens

Nuts, Fruit, Chicken egg, Citrus

Diet

Paleo, Keto, Sirtfood

Course

Lunch, Dinner

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