Paleo Pineapple Thai Curry Chicken Salad
2 lbs. Boneless Skinless Chicken Breasts (Shredded)
6 oz can Water Chestnuts
1 cup of Pineapple Tidbits
1/3 c Mayonnaise
2 TBSP Red Curry Paste
2 TBSP Coconut Cream
1 tsp Pepper
1 tsp Sea Salt (or to taste)
1 tsp Red Pepper Flakes (optional)
Boil chicken breasts until cooked through. The time will vary depending on if you start with thawed or frozen chicken.
While the chicken is boiling, drain and rinse the water chestnuts, then chop into small slivers. Set aside.
When the chicken is done, remove from the oven and let cool.
Pulse the chicken in a food processor until coarsely shredded.
Add pineapple, water chestnuts, coconut cream, mayonnaise, red curry paste, sea salt, and pepper to a large mixing bowl. Stir with a spoon until well mixed.
Add chicken to the mixing bowl and stir until well coated.
Add additional salt if needed to your preferred tastes. Add additional curry paste if you prefer more intense, spicy flavor.
Chill in the refrigerator until ready to serve.
Best served cold.
*If you like Paleo Mayo, we have a recipe here. This can be made in advance and kept in the fridge for up to 1 week.
**The chicken can be cooked a day or two in advance, then chilled in the fridge. If cooking the same day, you can place it in a mixing bowl in the freezer for 5-10 minutes to expedite cooling.
***If you don’t have a food processor, you can cook the chicken in a slow cooker all day, and then use a fork to shred the cooked chicken.