Curried Chicken Salad with Cashews

5 from 1 vote

This chicken salad is well seasoned with curry and has a satisfying crunch from the celery and nuts.

Course Main Course

Cuisine American, Indian

Keyword Chicken, curry, main, salad

Prep Time 5

Cook Time 30

Total Time 40

Servings

Calories 459kcal

Author Jenny Ross

3 6 oz boneless skinless chicken breasts
2 teaspoons curry powder
3/4 cup mayonnaise
2 tablespoons lime juice
1 tbsp granulated monk fruit
1 tsp salt
1/2 tsp black pepper
2 teaspoon grated fresh ginger
4 celery ribs minced
1 shallot minced
1/2 cup toasted cashews chopped coarse (or use macadamia for a lower carb amount)
4 tablespoons minced fresh cilantro

Blanch chicken breasts by adding them to a large pot and covering them with water. Add 2 tablespoons salt and heat over medium high heat until you just begin to see bubbles appear. Turn off the heat, cover the pot, and let sit until chicken registers 165 degrees, 15 minutes. Then drain chicken and allow it to cool to room temperature, about 30 minutes.
While chicken cools, prepare the dressing by mixing mayonnaise with curry powder, lime juice, monk fruit, salt, pepper, and ginger. Set aside.
Cut chicken into bite sized pieces and mix with dressing. Add the celery, shallots, and cilantro. Season to taste with salt and pepper.