Curry Chicken Salad
Serves 3 to 4
Cool and creamy chicken salad gets a little exotic with the addition of antioxidant-rich curry powder, crisp vegetables, and crunchy cashews. This recipe is great for using up leftover chicken or turkey and makes for a great lunch when tucked inside a lettuce leaf, or served on a bed of greens or cucumber slices.
Prep: 15 minutes
Total: 15 minutes
- ½ cup Whole30-compliant mayonnaise or Basic Mayonnaise
- 1 tablespoon fresh lime juice
- 2 tablespoons fresh cilantro
- 2 teaspoons Whole30-compliant curry powder
- ¼ teaspoon salt
- 2 cups diced cooked chicken
- ½ medium apple, diced
- 1 celery stalk, finely diced
- 3 tablespoons finely diced red onion
- ¼ cup roughly chopped Whole30-compliant dry-roasted cashews
- Sliced green onions, shredded cabbage, shredded carrots, and/or chopped cashews (optional)
In a medium bowl, stir together the mayonnaise, lime juice, cilantro, curry powder, and salt. Add the chicken, apple, celery, and onion and toss to coat. Fold in the cashews. If desired, top the salad with green onions, cabbage, carrots, and/or additional cashews.
