633 kcalPaleo Mango Coconut Curried Chicken Salad
25 min serves 2
Gluten-Free
54gprotein24gcarbs38gfat
Ingredients
- •2 small chicken breast
- •2 tablespoons coconut oil
- •200 g mango
- •50 g blueberries
- •2 Tablespoons pumpkin seeds
- •1 teaspoon green onions
- •2 Tablespoons coconut
- •60 ml coconut cream
- •1 Tablespoon curry powder
- •salt
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Method
From foodista.com — read the original
- Dice the chicken breast into small pieces and pan-fry them in the coconut oil until fully cooked.
- Let cool.
- Place the chicken pieces into a large bowl with the mango, blueberries, pumpkin seeds, chives, coconut shreds, curry powder, coconut cream, and salt to taste.
- Mix together well.
- Serve by itself, on top of a salad, or on a baked butternut squash half.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo via Spoonacular · original recipe at foodista.com