1/2cuptoasted cashewschopped coarse (or use macadamia for a lower carb amount)
4tablespoonsminced fresh cilantro
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Instructions
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.