Like most of our recipes, this Cashew Curry Chicken Salad was born out of love for something we have already tried – a copycat recipe, if you will. We eat something we love (usually at a restaurant) and then try and recreate it, most times with the goal of making it a bit healthier than the original. This Cashew Curry Chicken Salad is a twist on your classic chicken salad. I has a few of my all time favorite things – cashews, curry and golden raisins. OH HOW I LOVE GOLDEN RAISINS – they are pretty much nature’s candy! 😉
So, here is where this specific recipe came from. At my old job, we had a little cafe in the building that we all called the ‘airport store’. We could buy Starbucks, snacks, smoothies, sandwiches, etc. Basically it is where we would all go to fuel our caffeine habits and spend money on unnecessary items when we were too lazy to pack our own lunches. 😉 This is where I first experienced the Cashew Curry Chicken Salad and I WAS HOOKED.
I asked the chef several of times for the recipes, but he would never give it up! That is when I decided I would figure it out on my own and make it a healthy version! So here it is! My favorite Cashew Curry Chicken Salad!
Cashew Curry Chicken Salad
Ingredients
- 2 chicken breasts – cooked & chopped (or 2 cups rotisserie chicken)
- 3/4 cup mayo (We love using Primal Kitchen avocado mayo)
- 3 Tbsp white wine vinegar
- 2 Tbsp mango chutney
- 1 1/2 Tbsp curry powder
- 1/2 cup diced celery
- 2 Tbsp chopped scallions (green onions)
- 1/4 cup golden raisins
- 1/2 cup cashews – whole roasted and salted
Instructions
- Use rotisserie chicken or bake two chicken breasts with salt and pepper for about 40 minutes or until cooked through. Chop into bite-sized pieces.
- Toast the salted cashews in a skillet on the stove for a few minutes on medium/low until they become a bit toasted and fragrant. If your cashews are not already salted, sprinkle a bit of salt over them as they roast.
- Add the diced celery, chopped scallions, toasted cashews and golden raisins to chicken mixture.
- Make the Dressing: Mix together mayo, white cooking wine, mango chutney, and curry powder.
- Add the dressing to the chicken mixture and enjoy! Serve on crackers, toast, lettuce wraps or croissants.
- Serve on crackers, toast, lettuce wraps or croissants. It is best served the next day so flavors can blend!
Like I said in the recipe, there are so many ways to eat chicken salad. You can eat it on crackers, toast, lettuce, or even buttery croissants! (YUM!) I like to make it on the weekend and pack it for lunches during the week. My favorite mayo to use is Primal Kitchen Mayo. It has great clean ingredients: Avocado Oil, Organic Eggs, Organic Egg Yolks, Organic Vinegar, Sea Salt, Organic Rosemary Extract. YES, this is mayo I can feel good about eating!
Need other good lunch recipes? Check these out.
