Lunch Meal Prep

This is hands down, the best curry chicken salad recipe ever! Oven roasted chicken thighs tossed in curried mayo, you guys gotta try this recipe for curry chicken salad. It's served with Brazilian pao de quejo

This recipe is with main ingredient

Curry Chicken Salad & Gluten Free Cheese Rolls

Course: Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 5 meals
Author: Bobby Parrish


For the curry chicken salad:

  • 9 chicken thighs bone-in & skin on
  • ¼ cup green onions sliced
  • 2 tablespoons fresh Italian parsley chopped
  • 2 tablespoons walnuts chopped & roasted(optional)
  • ¼ cup of red or green grapes sliced
  • ¼ cup celery sliced
  • Juice of half a lemon
  • Kosher salt
  • Freshly cracked pepper

For the curry mayo:

  • ½ a medium size red onion diced
  • 2 cloves garlic minced
  • 1.5 teaspoons freshly grated ginger or ½ teaspoon ginger powder
  • 2 teaspoons yellow curry powder
  • ¼ cup low sodium chicken stock/broth
  • ½ cup low fat mayo
  • Zest of 1/3 a lime
  • Juice of half a lime
  • 1 tablespoon agave nectar or honey
  • Kosher salt
  • Freshly cracked pepper
  • Olive oil

For the Brazilian cheese rolls:

  • 1 egg
  • 1 cup of whole milk
  • 1/2 cup veggie oil
  • 5 ounces or just over 1 cup of grated Parmesan or pecorino cheese
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups of tapioca flour/starch


  1. For the chicken salad, pre-heat oven to 400 degrees F. Allow the chicken thighs to come to room temperature for 20 minutes and season both sides with a generous pinch of salt and a few cracks of pepper. Place the chicken, skin side up, on a sheet tray a cook in the oven for 1 hour.
  2. Meanwhile, make the curry mayo by pre-heating a medium size non-stick pan over medium heat along with 2 teaspoons of olive oil. Add the chopped onions along with ¼ teaspoon of salt and a couple cracks of pepper, cook for 5 minutes, stirring often. Peel the skin off the fresh ginger using a spoon and then grate it on your microplane zester until you have 1.5 teaspoons of it. Add the ginger and garlic to the onions and cook for 2 minutes. Add the curry powder stir well. Allow the curry powder to cook for 2 minutes so the essential oils can bloom and all the flavor releases. Add the chicken stock/broth and cook for 2-3 minutes, or until the mixture has thickened up. Take off the heat and let it cool down for 5-10 minutes.
  3. Add the mayo to a food processor or blender along with lime zest, lime juice, agave nectar, ¼ teaspoon salt, and a couple cracks of pepper. Add the slightly cooled down curry mixture to the mayo and blend on high until everything is well incorporated. Check for seasoning, you may need more agave nectar or lime juice.
  4. When the chicken is ready, allow it to cool for 5-10 minutes then remove the chicken skin and throw it away. Use two forks to shred all the meat off the bones and then chop everything into bite sizes pieces. Transfer the chicken to large bowl and pour over enough curry mayo to thoroughly coat, mix well. Add more curry mayo if needed. Add the sliced green onions and next 5 ingredients, mix well and check for seasoning. You may need a little more lemon juice to make the flavors pop. Chicken salad will keep in the fridge for 5 days or can be frozen for 2-3 months.
  5. For the cheese rolls, pre-heat oven to 400 degrees F. Add the first 4 ingredients to a blender, and mix on high for 5-10 seconds. With the blender off, add the baking powder and salt. Turn the blender on medium speed and add the tapioca flour one large spoonful at a time. Once all the flour is added, place the lid on the blender and blend at high speed for 20 seconds. Carefully pour the batter into a mini muffin tin that has been sprayed with non-stick spray, and fill almost all the way to the top. Bake for 20-24 minutes, or until golden brown on top. Store cheese rolls in a zip-top bad on the kitchen counter for up to 5 days.

Recipe Notes

Macros for the Chicken Salad:
531 calories per serving of chicken
32.6 grams of fat per serving of chicken
36.4 grams of protein per serving of chicken
5.1 grams of carbs per serving of chicken

Macros for ONE of the Brazilian Cheese Rolls, makes 24:
140 calories per cheese roll
6 grams of fat per cheese roll
9.3 grams of carbs per cheese roll
2.1 grams of protein per cheese roll

This recipe is:

16 thoughts on “Lunch Meal Prep”

  1. This looks delicious! Have you ever attempted to sub the mayo for Greek yogurt? I’ve made a chicken salad, in the past that called for Greek yogurt as the base and I was surprised how good it came out. I’m wondering if this recipe would be equally as tasty if using yogurt in place of mayo. Your latest video gave me some really good ideas for cooking chicken thighs! I’m going to have to try one of these recipes/techniques over the weekend.

    1. Glad to hear that you enjoyed the chicken thigh videos, Brandy! I’ve not tried yogurt for chicken salad, but that sounds delicious! Let me know it goes if you do it.

    1. You probably will need to make your own milk mixture on the side by diluting the heavy cream with water since heavy cream has so much more fat, and then using the called for amount of “milk”

  2. My husband and I absolutely love this recipe! The chicken salad is amazing! We couldn’t wait until lunch the next day to eat it :). The cheese balls came out good also. I just had a question about the cheese balls. They puffed up really nicely in the oven. I took them out of the pan and stored them in a ziploc bag at room temp. When I did this, they deflated a bit. Is that normal or did I do something wrong? They still tasted grate! I just wanted to ask so if I need to, I can change what I did when I make them the next time.

Leave a Comment

Your email address will not be published.

Scroll to Top
Copy link