Curried Chicken Salad

curry chicken salad

We are exotic taste lovers in this house. So curry is on our love list.  I find it adds such flavor to a dish without the calories. I actually made this for Jen and I for lunch the other day.  You can eat it like I did in a pita or if you have gluten sensitives you can place it on top of a salad or wrap it in a large leaf of lettuce.

You will need:

2 pounds skinless boneless chicken breast

2 teaspoons of coconut oil melted

Salt and Pepper

1/2 of Mayonnaise (there are recipes to make your own mayo-this day I opted out for the store bought variety. Mayo is better than Miracle Whip as it does not have added sugar and it is fuller fat therefore digests slower and keeps you fuller longer)

1/2 cup of grapes halved (Grapes are one of the dirty dozen fruits that you should buy organic. You can substitute raisins if grapes are out of season and too pricey.)

1/2 cup of cashews, toasted

1/4 cup of finely chopped celery

1/4 cup of finely chopped red onion

1/4 a cup of finely shredded carrots

1/2 teaspoon of sea salt

1 tablespoon of fresh mint leaves

2 tablespoons of curry powder

Preheat the oven to 325 F

Place chicken on a baking sheet, drizzle with coconut oil, sprinkle with a pinch of salt pepper.

Bake for 15 to 17 minutes, until cooked all the way through.

Remove the chicken from the oven and cut into cubes. Chill in the refrigerator for 30 minutes.

Combine the mayonnaise, grapes, cashews, celery, red onion, carrots, salt, and curry in a bowl.

Add the chilled chicken and toss to coat. Chill in the refrigerator for 30 minutes.

Sprinkle with the fresh mint right before serving.

YUMMMMM! Love it and my pregnant wife said it hit the spot too!

This meal did Jen and I for two lunches.  This is one of the recipes featured in Danielle Walker’s cookbook “Against all Grain” we highly recommend it.  This cookbook has become a staple in our kitchen.

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