Cashew Curry Chicken Salad

Here’s what you’ll need:

1/2 Cup Raw Cashews

3/4 Cup Golden Raisins

1 Pound Organic Chicken breasts

1/2 Bunch of Cilantro, Chopped

1 Cup of Organic Mayo

3 Tbs of Madras Curry Powder

Additional Tools needed:

Whisk

Sheet Tray

Strainer

Medium Pot

Small Saucepan

  1. Boil Chicken in Salted water in a medium pot. When fully cooked through drain and cool in Fridge.
  2. Bring water to a boil in a small saucepan and blanch cashews for 1 minute and shock in an ice water bath. Place Cashews on a sheet tray to dry off.
  3. Place raisins in a small saucepan and fill with water until completely covered. Bring water to a boil, drain the raisins and rinse with cold water. Store in fridge to keep cool.
  4. In a small bowl combine Curry and Mayo.
  5. Take out Chicken and chop Chicken into small cubes. Place Chicken in a bowl and add chopped cilantro, chopped cashews, raisins and 1/2 cup of Curry Mayo. Mix until fully combined and season with salt to your liking.

I personally like my Chicken salad on the drier side, so I start with 1/2 cup of mayo but you can add more to adjust to your liking.

You can enjoy this Chicken salad on a bed of Field Greens or My favorite way as a sandwich on ciabatta bread with Arugula tossed in Olive oil.

Eat up my Friends.

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