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.

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