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Cashew Curry Chicken Salad

Top view. Chunks of shredded chicken, with whole cashews, raisins, and celery in a yellow curry mayonnaise dressing. White bowl.
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4 from 1 review

EatSimpleFood.com

This easy curry chicken salad recipe is packed with punch: roasted & salted cashews, curry, raisins, celery, and lime. Hands down one of my favorite "take and go" recipes

Ingredients

  • 1 1/2 lb chicken breast
  • 3 celery stalks, diced
  • 1/4 cup red onions, diced
  • 1/3 cup raisins
  • 1 lime, juiced
  • 1 cup cashews, roasted & salted
  • 2 Tbsp ground curry powder
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 1 cup mayonnaise

Instructions

  • Bring a large pot of water to a boil and add a little sea salt.  
  • Add chicken to boiling water for ~ 5-8 minutes (depending on thickness) or until chicken is done & juices run clear (165F).
  • Remove from heat, drain, and allow to cool.  Basically, you need to cool these guys down before making the salad.  
  • Dice or pull apart the cooled chicken breast and place in a large bowl.
  • Add remaining ingredients to bowl and stir. 
  • Add more mayonnaise until your desired creaminess.  Add salt to taste.
  • Serve with crackers, on sandwiches, over crispy romaine lettuce, or just eat by the spoonful.  Be happy.  Beckie

Notes

  • Making rice or soup later? Save the water you boiled the chicken in and use that as a weak broth to flavor other things.
  • Don't want to cook chicken?  Cool - use a pre-cooked rotisserie chicken from the grocery store.

Find it online: https://eatsimplefood.com/curry-chicken-salad/