Chicken Salad with Curry & Cashews
This curry-spiced chicken salad is creamy, crunchy, and perfectly balanced. It's a flavorful twist on a classic that's great for lunch any day of the week.
Ingredients
- 3 cups Cooked Chicken Breast, diced
- 1/2 cup Mayonnaise
- 3 tbsp Greek Yogurt
- 2 tsp Curry Powder
- 1 tbsp Honey
- 1 tbsp Fresh Lime Juice
- 1/2 cup Roasted Cashews, roughly chopped
- 1/3 cup Golden Raisins
- 1/4 cup Green Onions, thinly sliced
- 2 tbsp Fresh Cilantro, chopped
- 1/4 tsp Salt
- 1/8 tsp Cayenne Pepper
Instructions
- In a large bowl, whisk together the mayonnaise, greek yogurt, curry powder, honey, and fresh lime juice until the dressing is smooth and a vibrant golden color.
- Season with salt and cayenne pepper. Taste the dressing on its own and adjust the curry powder or honey to your preference.
- Add the diced cooked chicken breast to the bowl and toss until all the pieces are evenly coated in the curry dressing.
- Fold in the golden raisins and sliced green onions. Mix gently until they are distributed throughout the salad.
- Add the chopped roasted cashews and fresh cilantro. Fold them through the salad just until combined so the cashews stay chunky.
- Cover the bowl and refrigerate for at least 30 minutes. This lets the curry flavor develop and the raisins plump slightly. Serve in pita pockets, on naan bread, or over a bed of greens.
Nutrition
Serving: 1servingCalories: 410kcalCarbohydrates: 22gProtein: 35gFat: 20g
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