Curried chicken salad
Shred cooked chicken.
For the dressing, combine 1 cup paleo mayonnaise, 1/4 cup white wine, 1/4 cup major Greys chutney, 3-4 tablespoons curry powder, and 1 1/2 teaspoons salt a food processor/blender. Process until smooth.
Combine chicken with enough dressing to moisten. Add celery, toasted walnuts, chopped green Apple, dried cherries, and scallions. Refrigerate for a few hours to allow the flavors to blend. Serve over baby greens or lettuce cups.